clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Tofu Rice Bowls with Brussels Sprouts

  • Total Time: 40 minutes
  • Yield: 4 bowls 1x


Earthy Brussels sprouts and crispy seared tofu tossed in a bright, tangy sauce with tons of fresh herbs make the perfect weeknight meal. It's done in 30 minutes and is full of health!



Rice Bowls

  • 1 block tofu (cut into cubes)
  • 1 pound Brussels sprouts (trimmed and halved or quartered if very large)
  • olive oil
  • 1/4 cup fresh mint leaves (chopped)
  • 1/4 cup cilantro leaves and stems (thinly sliced)
  • 1 1/2 cup brown rice (cooked to package directions)

Fish Sauce Vinaigrette

  • 1/4 cup fish sauce ((Add more for extra salt depending on your brand))
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 lime (juiced)
  • 1/4 cup sugar
  • 1 clove garlic (minced)
  • 1/2 teaspoon crushed red pepper flakes ((or one thinly sliced fresh chile))


  1. I like to start the rice and set a timer, then crisp the tofu. Preheat a nonstick skillet to medium heat with a drizzle of olive oil. Add the tofu and let crisp, undisturbed, for about 7 minutes on each side until crispy and golden on all sides.
  2. Meanwhile, make the fish sauce vinaigrette. Combine all ingredients in a jar and shake to dissolve the sugar. Taste, and add more fish sauce to your preference.
  3. Broil the sprouts. Preheat the broiler to high and arrange the Brussels on a large baking sheet. Drizzle with olive oil. Broil the sprouts for 5 minutes or until crispy and dark at the edges.
  4. Finish the dish by adding the Brussels sprouts to the tofu skillet with a few tablespoons of the dressing and most of the herbs (Save some for sprinkling). Toss together and taste; add more dressing to coat the Brussels sprouts and tofu evenly.
  5. Serve the tofu mixture over rice topped with fresh herbs and more vinaigrette for drizzling at the table. Enjoy!


This vinaigrette recipe was originally written just for the sprouts, which are excellent as a side dish. Save any extra dressing you have for other dishes! I love it as a dressing for slaw. 

If you don't prefer things to be very spicy, omit the crushed red pepper flakes and serve with some sriracha or other hot sauce for anyone who does like spicy things. 

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Cuisine: Asian Fusion