Equipment
Ingredients
Sheet-Pan Roast
- 400 g extra-firm tofu, drained, pressed, and cut into 2 cm cubes
- 450 g brussels sprouts, halved lengthwise and trimmed
- 30 ml vegetable oil, liquid
Hoisin-Tahini Glaze
- 60 ml hoisin sauce, room temperature
- 45 g tahini, stirred well
- 30 ml water, warm
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 286 kcal
- Protein
- 14 g
- Carbohydrates
- 20 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 8 g
- Sodium
- 356 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 10 g
- Cholesterol
- 1 mg
- Potassium
- 543 mg
- Calcium
- 349 mg
- Iron
- 4.4 mg
- Magnesium
- 69 mg
- Phosphorus
- 253 mg
- Zinc
- 1.9 mg
- Vitamin A
- 44 mcg
- Vitamin C
- 70 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 173 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.23 mg
- Niacin
- 1.7 mg
- Folate
- 91 mcg
- Water
- 191 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: USDA FoodData Central
Method
Preheat the oven to 205°C (400°F) and position an oven rack in the center.
Line a large rimmed baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Drain the extra-firm tofu block, wrap it in a layer of paper towels, place it on a cutting board, and set a heavy flat object such as a cast-iron skillet on top to press out excess moisture for 10 minutes.
Slice the pressed tofu into uniform 2 cm (3/4-inch) cubes on the cutting board using a chef's knife.
Trim the stem ends of the Brussels sprouts, strip away any discolored outer leaves, and cut each sprout in half lengthwise through the stem.
Whisk the hoisin sauce, tahini, and warm water together in a small mixing bowl until completely emulsified, silky, and pourable.
Combine the diced tofu cubes and halved Brussels sprouts in a large mixing bowl, drizzle with the vegetable oil, and toss thoroughly until every piece is coated.
Spread the oiled tofu and Brussels sprouts across the prepared baking sheet in a single layer, arranging all Brussels sprouts cut-side down against the parchment.
Roast at 205°C (400°F) for 25 minutes, flipping the tofu cubes once at the 12-minute mark, until the cut sides of the Brussels sprouts are deeply charred golden-brown and the tofu exterior is crisp.
Transfer the hot roasted tofu and Brussels sprouts into the large mixing bowl, pour over the hoisin-tahini glaze, and fold gently with a silicone spatula until evenly coated.
Transfer the glazed mixture to serving plates and serve immediately while hot.
Chef's Notes
- Always toss the roasted vegetables and tofu with the hoisin-tahini glaze after roasting; adding sugar-rich hoisin sauce before roasting at 205°C (400°F) leads to bitter, burnt residue rather than pleasant caramelization.
- Orienting Brussels sprouts cut-side down against the parchment paper harnesses conductive pan heat, converting sulfurous vegetable compounds into sweet, complex Maillard browning.
- If your tahini has settled with oil on top in the jar, stir it vigorously before measuring to maintain the ideal fat-to-solids ratio for the sauce.
- For maximum crispness, cut tofu into uniform 2 cm cubes so every side develops an evenly roasted crust during the midway flip.
Storage
Refrigerator: 4 days — Cool leftovers to room temperature within 2 hours of cooking, then transfer to an airtight container and refrigerate promptly.
Freezer: 1 month — Freeze in a sealed freezer-safe container. Note that Brussels sprouts will soften noticeably upon thawing.
Reheating: Spread leftovers onto a baking sheet and reheat at 190°C (375°F) for 10 to 12 minutes, or warm in a nonstick skillet over medium heat, until heated through to an internal temperature of at least 74°C (165°F).
Troubleshooting
Brussels sprouts emerge soft, pale, and soggy rather than caramelized and crisp
Cause: The baking sheet was crowded, generating trapped steam, or sprouts were roasted cut-side up.
Fix: Switch the oven setting to broil at 230°C (450°F) for 2 to 3 minutes to rapidly brown the sprout leaves, watching vigilantly to avoid burning.
Prevention: Use a sufficiently large rimmed sheet pan so items do not touch, and place every halved sprout flat-side down.
Tofu remains soft and fails to develop a crisp outer skin
Cause: Tofu retained excessive surface water because it was not pressed sufficiently before cooking.
Fix: Extend roasting time by 5 to 7 minutes at 205°C (400°F) before adding the sauce.
Prevention: Press the tofu firmly for at least 10 full minutes between dry paper towels under a heavy weight.
The hoisin-tahini sauce seizes into a thick, paste-like lump when whisked
Cause: Tahini reacted to cold liquid or concentrated sugars without enough warm water to stabilize the emulsion.
Fix: Whisk in additional warm water 5 ml at a time until the emulsion relaxes into a smooth glaze.
Prevention: Always use lukewarm water to mix the sauce and incorporate it gradually.
Cultural Context
This recipe unites traditional Chinese flavor profiles with modern weeknight sheet-pan convenience. Hoisin sauce, a savory and tangy Cantonese condiment rooted in fermented soybeans, garlic, and vinegar, pairs naturally with toasted sesame. While Chinese cooking frequently utilizes toasted sesame paste (zhīmatou), ubiquitous Mediterranean tahini provides an identical rich, nutty foil that balances the tang and sweetness of the hoisin.
