Five-Spice Tofu with Brussels Sprouts and Sweet-and-Sour Sauce
Homemade crispy fried tofu drizzled with sweet-and-sour sauce doesn’t seem like a weeknight dinner, but with a little help from our kitchen, it’s ready with five minutes of effort (and without the fuss of frying.)
- Five-spice fried tofu nuggets
- Baby brussels sprouts
- Ginger-scallion oil
- Cranberry-hoisin sauce
Allergen Note: Contains wheat, soy.
Preheat your oven to 450°F.
Clean the brussels sprouts of any dirt. Toss them whole with the ginger-scallion oil and spread out into a large oven-safe skillet (12-14” diameter). Arrange the tofu nuggets over top. Bake until the tofu is firm and golden brown, about 15 minutes.
Wrap the pita in foil, and place in the oven about 5 minutes before the tofu is done.
Pull both the pita and skillet from the oven. Serve the tofu and brussels sprouts alongside the warm pita, cranberry hoisin-sauce, and cilantro.