Sheet-Pan Tofu and Brussels Sprouts With Hoisin-Tahini Sauce

Great starting point. Two suggested enhancements: 1. Rev up the flavor of the tofu if you have time for a quick marinade before roasting. Press it dry for 30 minutes; then marinate 30 - 60 minutes in diluted soy sauce, several drizzles of roasted sesame oil and a bit of maple syrup. Huge difference in flavor 2. Jazz up the sauce with grated ginger, 1 T fresh lime juice and 1 T tamarind concentrate. Maybe a smidgen of red curry paste. Yumm!

This is a lot of tofu per serving. If one includes another protein in the meal, one block of tofu would be sufficient. I prefer to roast Brussels sprouts without salt and add it later if needed. It's amazing how often no salt is needed, especially when there is a sauce.

Halved this to fit on one sheet pan--feed two generously for dinner with one leftover lunch. Sauce was amazing with a little grated ginger and rice wine vinegar to cut down on the sweetness!

Really liked this! We had it over brown rice and with a little added chili crisp, it was perfect and so simple. We halved it for two adults and did it on one cookie sheet. Yummy sauce!

I paid (very) scant attention to the instructions on the prep and bake for tofu and sprouts. I roasted in the sheetpan until the tofu looked golden. Mixed up the sauce haphazardly. Curious but with low expectations. I am NOT vegan... or vegetarian. I thought this was great. And easy. Entirely satisfied.

I emptied both my bottle of hoisin sauce and tahini and made the sauce w garlic. I cooked a small serving of the tofu and Brussels sprouts and put them both in the air fryer. Then in a small skillet I put cut scallion, grated ginger and garlic and toasted peanuts and sautéed them. I put water on for soba noodles. When it all was done, I added all in a bowl and drizzled some sauce. Ummm good!

Made it as written except we cut the tofu and sprouts amounts in half, 1 block of tofu and 1 pound of sprouts fit perfectly on one sheet pan. Great recipe, delicious, simple dinner! Cranky aside: what is with the complaints of blandness?? Everything doesn’t need to be buried under chili crisp, ginger, rice vinegar, double garlic, chili paste, what have you! I enjoyed the tasty sauce that still allowed us to taste the tofu and sprouts.

Two of my favorite ingredients… now my new favorite sauce! Wanted to try this recipe immediately… had broccoli! So good!

I was planning to make Ali Slagle's excellent gnocchi with Brussels sprouts, but happened upon this recipe. Holy moly, it's good (and lower in carbs and cholesterol). I didn't have garlic (I know, I know), so used 1/4 garlic powder instead. Worked beautifully.

We made this according to the recipe, and it was very good! The sauce is very nice, a little sweet, salty and creamy. Nice change from the typical peanut sauce. I would change a couple things next time--- I would cut the tofu into medium size cubes, as the 1/4" planks were a bit dried out. Add some red pepper flakes to the sauce, and we needed more water to thin the sauce to a pourable consistency. Update to 1 package of tofu, and 1.5 lbs brussels.

Honestly, the sauce could make an old tennis shoe taste good

Hoisin is great stuff, but I'm going to swap in oyster sauce, because I always have it on hand

I love the elements, but the sauce needs something. It's very one dimensional. Some soy sauce? It needs a kick of some kind. Maybe chili crisp like another commenter mentioned. But otherwise a nice easy meal. We halved it to serve two so we only needed one sheet pan.

This was a very tasty recipe! I was cooking for 2 so only made 1 package of tofu & about 1 pound of sprouts and served over brown rice noodles. The sauce is really nice. After tasting it I did tweak it with about 1/2 teaspoon of Sriracha and about a teaspoon of oyster sauce. A squeeze of fresh lime over the entire plate really gave it the brightness it needed. Very enjoyable and I'll make it again!