How to Make Maple Glazed Tofu With Braised Carrots and Brussels Sprouts


Maple-glazed tofu with braised carrots and Brussels sprouts is a simple, easy to prepare dish that is quite elegant and complex in taste and presentation. This dish can be served as explained here or served over hot bowls of steamed white or brown rice to soak up the flavors and oil from the tofu and vegetables. Maple-glazed tofu is delicious served cold as well, making it ideal for picnics or day trips. Serve with a glass of crisp, dry white wine with just a hint of fruit.

Step 1

Preheat the oven to 400 degrees F. Combine the soy sauce, olive oil and balsamic vinegar in a small mixing bowl and whisk together.

Step 2

Place the carrots and Brussels sprouts in a baking dish and pour the soy sauce marinade over the top. Cover with plastic wrap and marinate at room temperature for 30-45 minutes.

Step 3

Place the marinated vegetables in the preheated oven for 30 minutes or until tender, adding water if needed.

Step 4

Mix the maple syrup, mirin and tamari in a small bowl.

Step 5

Cut the tofu into cubes. Heat the vegetable oil in a sauté pan over medium heat. Add the tofu and fry for 10-12 minutes, turning regularly. Add the maple syrup mixture to the sauté pan with the tofu and cook for an additional 3-4 minutes.

Step 6

Transfer the vegetables to a large serving platter and top with the glazed tofu. Garnish with the chopped chives and serve immediately.

Things You'll Need

  • 3 tbsp. maple syrup
  • 3 tbsp. mirin
  • 2 tbsp. tamari
  • 1 lb. extra-firm tofu
  • 1 tbsp. vegetable oil
  • 4 carrots, halved lengthwise and quartered
  • ½ lb. Brussels sprouts
  • ¼ cup soy sauce
  • 2 tbsp. olive oil
  • 1/8 cup balsamic vinegar
  • 2 tbsp. roughly chopped chives


  • The Vegan Foodie

Who Can Help

  • Savvy Vegetarian - Tofu Recipes
  • All Recipes - Tofu and Tempeh Recipes
Keywords: maple glazed tofu, braised carrots, brussels sprouts

About this Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and non-fiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."