Tofu and brussels sprouts on sheet pan
Sheet Pan Drunken Tofu & Brussels Sprouts

Drunken, in Thai cuisine, refers to a spicy noodle dish otherwise known as Pad Kee Mao. It is believed the nickname came from the extreme heat level, which in order to quell requires an accompanying ice cold beer. My dish ditches the heat, but keeps the punchy flavor from oyster sauce, soy and fish sauces, and plenty of garlic. If you like the spice, go ahead and add a serrano pepper to the sauce, or drizzle a chili oil on the finished dish for a kick.

Sheet Pan Drunken Tofu & Brussels Sprouts

Tofu and brussels sprouts on sheet pan
Prep Time 10 minutes
Cook Time 40 minutes
Drunken, in Thai cuisine, refers to a spicy noodle dish otherwise known as Pad Kee Mao. It is believed the nickname came from the extreme heat level, which in order to quell requires an accompanying ice cold beer. My dish ditches the heat, but keeps the punchy flavor from oyster sauce, soy and fish sauces, and plenty of garlic. If you like the spice, go ahead and add a serrano pepper to the sauce, or drizzle a chili oil on the finished dish for a kick.
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Course Main Course
Servings 4

Ingredients
 

  • 3 tablespoons sesame oil, not toasted sesame oil, divided use
  • 2 pounds brussels sprouts, trimmed and halved or quartered if large
  • 1 pound extra firm tofu
  • 1 teaspoon kosher salt, such as Morton's, divided use
  • 1 tablespoon cornstarch

For the sauce:

  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon pure maple syrup, or use coconut sugar or brown sugar
  • 4 garlic cloves, grated finely on a rasp grater
  • 1 teaspoon freshly grated ginger
  • 1 cup white rice or sushi rice
  • fresh Thai basil and roasted peanuts for garnish

Instructions
 

  • Preheat your oven to 425 F. Line a large baking sheet with parchment paper, or use a non-stick baking sheet.
  • Drain the tofu and cut horizontally into ¾-inch slabs. Place these on a double layer of paper towels, top with another layer of paper towels, and place a heavy plate on top. Allow it to sit while you prepare the other ingredients.
  • Place the brussels sprouts on the baking sheet and drizzle with 2 tablespoons of sesame oil and ½ teaspoon of the salt. Toss to coat and place in the oven, setting your time for 20 minutes.
  • Make the sauce while the brussels bake. Mix the oyster sauce, soy sauce, fish sauce, rice vinegar, maple syrup, garlic and ginger in a bowl.
  • Mix the remaining 1 tablespoon of sesame oil, the tablespoon of cornstarch, and ½ teaspoon salt in a separate medium bowl. Cut the drained tofu into ¾-inch squares and place in the bowl, using your hands to toss them in the cornstarch mixture to coat.
  • Remove the sheet pan from the oven, give the brussels a stir and add the tofu to the pan. Make sure everything is in one layer, then return the pan to the oven. Bake for another 15 minutes. This is a good time to cook your rice. Follow the package directions and keep warm until ready to serve.
  • When the tofu and brussels are crispy and cooked through, pour the sauce over them and stir to distribute. Return the pan to the oven for another 5 minutes.
  • After 5 minutes, remove the sheet pan to a cooling rack or trivet. Divide the rice into 4 bowls, and top with the brussels and tofu. Garnish with Thai basil leaves and peanuts.
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