Red-braised Brussels sprouts and tofu from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 86) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, dry white wine or sherry for Shaoxing rice wing, and cabbage or cauliflower for Brussels sprouts. .

  • katewalton on March 02, 2026

    Good, but always feels like something is missing..

  • john_0dr7c7 on January 29, 2026

    Excellent flavors, especially if you add some pickled veg

  • bernalgirl on May 09, 2025

    This recipe was a slam dunk with an immediate request to make it again. My family likes spicy heat so I added five dried Chinese chiles and garnished with slivered Serrano to go with the scallions. I also doubled the sauce and added rice cakes for a one-pan meal. Turns out increasing the sauce by 1/2 would have been enough.

  • Churchim808 on February 17, 2025

    This was pretty good but if I made it again, I would only add a half cup of water and not cook the brussel sprouts so long. I did NOT reduce the sugar but I also fished the tofu and sprouts out of the sauce so most of the sugar is left behind in the pan.

  • MariaSwe on January 19, 2025

    I am not really a fan of tofu but it is something I want to change. The preparation in this recipe was the closest I have come to actually liking it. Very easy recipe. I halved the sugar and wish, like a previous poster, that I had not used a metal spatula. I will make again!

  • bfurrow on January 10, 2025

    Made July 2024. I think this recipe was delicious but I found it a little bit lacking in flavor. The longer it sat, the better it got so maybe I just shouldn’t eat it right away. The steps were easy to follow, but I’d definitely recommend mise en place if it’s not already part of your practice. I did have trouble with the sugar attaching to my metal utensils so I’d recommend using a silicone spatula to see if that helps. My partner suggested maybe reducing the sauce down as it’s pretty liquidy which may increase the flavor as well. I would make it again!

  • jenburkholder on December 05, 2024

    Surprisingly good. Halved the sugar and feel that was a good choice.

  • christineakiyoshi on November 12, 2024

    Easy dish to make. I cooked the tofu in the air fryer and left out the star anise. As with Hetty’s other recipes, this comes together quickly and is very good. 4.5 stars

  • Astrid5555 on March 04, 2024

    So good, easy to make, delicious in combination with the tofu!

  • hbakke on October 10, 2023

    I really overcooked the Brussels sprouts and they were soggy and sad. I forgot to remove the star anise and Ty bit into one...unpleasant. We enjoyed the flavors, but I don't think I would make this again.

  • Lepa on September 24, 2023

    I feel like this could use more salt but the caramelized Brussels sprouts were pretty good. I had to cook the sauce for an extra ten minutes to reduce it.

  • Ganga108 on September 17, 2023

    Easy to make, deeply darkly delicious, takes about 30 mins or so to make. Aromatic and beautiful. There are a few brussels sprouts and tofu recipes in my library I notice - one from Lucillian Delights, one from Ottolenghi, another from the blog of Where's My Beef, and 2 from earlier cookbooks by Hetty. It is a lovely pairing, unusual but good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.