Brussels Sprout Fried Rice with Spicy Baked Tofu

Bowl of Brussels Sprout Fried Rice with chopsticks.

5 from 21 votes

Brussels Sprout Fried Rice with Spicy Baked Tofu

Brussels sprouts in fried rice? OH YEAH. Thinly sliced sprouts get stir-fried until tender and caramelized, while spicy sriracha baked tofu adds savory flavor and a touch of heat. This Brussels sprout fried rice is super simple to make, incredibly tasty, and basically the best thing ever to happen to leftover rice!

Prep Time10

Cook Time40

Total Time50

Course: Entree

Cuisine: American, Asian

Servings:

Calories: 400kcal

Author: Alissa

Ingredients

For the Spicy Baked Tofu

2 tablespoons soy sauce
1 tablespoon organic brown sugar
1 tablespoon sriracha sauce
2 teaspoons vegetable oil
1 teaspoon toasted sesame oil
16 ounces super-firm tofu, cut into ½-inch cubes
1 tablespoon cornstarch

For the Brussels Sprout Fried Rice

3 tablespoons soy sauce
1 tablespoon organic brown sugar
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
3 cups very thinly sliced Brussels sprouts
3 scallions, chopped, white and green parts separated
3 garlic cloves, minced
1 tablespoon freshly grated ginger
3 cups leftover rice, chilled (preferably 1-2 days old)
2 teaspoons toasted sesame seeds

US Customary - Metric

Instructions

Make the Spicy Baked Tofu

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Stir the soy sauce, brown sugar, sriracha, vegetable oil, and toasted sesame oil together in a medium bowl. Add the tofu and stir to coat it in the sauce mixture. Add the cornstarch and stir until the cornstarch coats the tofu and is saturated with the sauce.
Arrange the tofu cubes in an even layer on the baking sheet. Bake the tofu for 30 to 35 minutes, turning the pieces halfway through, until the pieces have darkened and shrunk.
Remove the baking sheet from the oven and set it aside while you begin to make the fried rice.

Make the Brussels Sprout Fried Rice

Stir the soy sauce, brown sugar, and toasted sesame oil together in a small bowl.
Coat the bottom of a large wok or skillet with the oil and place it over medium-high heat. Give the oil a minute to heat up, then add the Brussels sprouts. Stir-fry the sprouts for about 3 minutes, until slightly tender, brightened in color, and darkened around the edges.
Push the sprouts to the side, then add the white parts of your scallions, garlic, and ginger. Sauté the mixture for about 30 seconds, stirring constantly, until very fragrant.
Add the rice and soy sauce mixture. Stir-fry everything for about 4 minutes, until the sauce dries up and the rice begins to get crispy.
Stir in the tofu, then remove the wok or skillet from heat. Stir in the green parts of your scallions.
Divide onto plates and top with toasted sesame seeds. Serve.

Nutrition