Brussels sprouts and tofu from Plenty (page 105) by Yotam Ottolenghi

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

  • emily_s3aq5g on March 19, 2026

    Roasted in the oven like another review suggested. The leftovers were delicious after the tofu sucked up the sauce!

  • SylvanMoon on January 20, 2026

    Made this as per the recipe, but as I don't especially like hot, I used a tsp of chili oil in the marinade. I only added part of the marinade to the dish, but used the rest as a dipping sauce for mock duck tofu skin parcels. It was a lovely meal, served with rice. The flavours in the dish, although relatively simple, were very tasty and a different way to have brussel sprouts.

  • Pimlicocook on January 15, 2026

    Essentially a stir-fry, cooked in stages, with a lovely smokey depth of flavour. Used 2x tofu and could have made more for my tofu-loving, vegetarian boyfriend. Sliced spring onions around 2cm and felt that worked well with other veg size and texture. Served with brown rice. Would make again.

  • Chefjames1 on December 08, 2025

    Great! Roasted it all together at 425 with a bit of oil instead of frying.

  • Churchim808 on March 01, 2024

    I thought this was delicious. Like others, I used a whole tub of tofu. I doubled the marinade but ended up not adding it all at the end. I just couldn’t bring myself to use the full amount of sesame oil in the marinade so halved that but used the full amounts of oil to cook the sprouts, mushrooms and tofu.

  • babyfork on January 17, 2024

    I'm just starting to cook with tofu and since I love Brussels sprouts, I decided to give this a try. The link takes you the recipe as published in The Guardian. I used this for my shopping list when I was out. That version just says "chilli sauce" not "sweet chile sauce" as it does in the cookbook. So I decided not to buy any when I was at the store because I had sriracha and chili crisp at home. Anyway, I ended up using Yellowbird Organic Lime, Date & Garlic Sriracha for the chili sauce. I added a 1/2 tbsp more of maple syrup (actually a 1/2 tbsp of smoked maple syrup and a tablespoon of Runamok Pineapple Upside-down maple syrup) since I didn't use the sweet chile sauce specified. I roasted my sprouts in the oven while I prepped and cooked the shiitakes and scallions to streamline things a bit. This was tasty and I might serve this over brown rice next time.

  • jaxcap on October 06, 2023

    This was excellent- the flavor of the marinaded tofu was really good. Like others, I used less oil (like 1/4 of what it said) and everything still got pretty crisp.

  • Ganga108 on August 24, 2023

    I was looking forward to this dish, and it was Ok but not what I expect from Ottolenghi. However, the marinade/sauce is great and I will use that again. I'd love to do the recipe with steamed bok choi rather than pan fried sprouts - I love tofu, shiitake and bok choi together. UPDATE: The brussels sprouts and tofu taste even better the next day! I recommend making enough for leftovers. I can now imagine the dish made with broccoli or broccolini.

  • amystar on January 19, 2022

    This didn’t wow me. but funnily enough i couldn’t stop eating it. it was just a friendly stir fry. probably won’t make it again.

  • Astrid5555 on November 22, 2021

    I have been meaning to cook this dish for ages, and I am so glad I finally did. Actually quite quick to make (not counting trimming the sprouts) for an Ottolenghi recipe from Plenty. Great marinade, will definitely go into our regular winter dinner rotation.

  • meginyeg on November 05, 2021

    This was delicious. Everything worked beautifully together.

  • lorloff on August 19, 2021

    This was phenomenal. I used a whole package of firm tofu and increased the sauce slightly. I had delicious fresh shiitake mushrooms and scallions from the farmers market and it all worked perfectly. I cooked it in a large French carbon steel pan large enough to cook the Brussels sprouts and the tofu on one batch which reduced the oil needed. The tofu browned perfectly. Will definitely make again.

  • meggan on September 02, 2020

    So good!

  • KIGirl on May 28, 2020

    Following the advice of the wonderful EYB members below I reduced the oil quantity for my non-stick pan. I also substituted: * kecap manis (sweet soy sauce) for the soy/maple syrup, and * fried tofu puffs for the tofu, which did absorb the sauce nicely as well as turning a nice shade of brown, and * button mushrooms for the shiitake. Great tasty recipe, which will be added to my vegan highlights repertoire.

  • ksg518 on March 28, 2019

    This was wonderful. Thanks to all the previous comments, I used about half the oil Ottolenghi calls for. I almost felt he wrote the recipe for a regular pan and then switched to non-stick without reducing the oil. I doubled the tofu just to use up what I had. Like others, my tofu didn't crisp up the way I would like, so I may try baking next time. But it was still great!

  • Hannaha100 on January 03, 2019

    Cheated by using marinated tofu but would like to try from scratch one day. Love this method for Brussels. Whole family ate although M wouldn't touch mushroom.

  • Zosia on January 15, 2018

    This is as delicious as everyone else has said but does call for far too much oil. I dry fried the tofu first and then used only about 3tbsp oil to cook the other ingredients. I had only dried shiitake mushrooms which were a little rubbery in this but they did add good flavour.

  • jaelsne on December 01, 2017

    Absolutely delicious-as others have mentioned, it uses a lot of oil. I'll cut back next time.

  • Bwolfe2 on February 26, 2017

    This is easy, quick and delicious!!! One of the best tofu recipes I've tried.

  • clcorbi on November 18, 2016

    Very good. I didn't give the tofu enough time to get crispy because we were impatient to eat--won't make that mistake again. This is a lovely stirfry, the brussels sprouts are phenomenal.

  • urmami on August 22, 2016

    I love this recipe and make it at least a few times every fall and winter. To cut down on oil, mess, and time, I use the extra-firm tofu from Trader Joe's, which (as promised) is so firm it hardly requires any draining, and don't fry it - just cut into cubes and stir in at the end. The sprouts have enough crunch and the sprouts enough flavor to make up for crispy fried tofu edges. I think the mushroom funk is pretty important to the dish, but it's not necessary to use shiitakes; I generally use whatever kind happen to be on hand (usually cremini) and they do the job just fine.

  • rubytuby on August 23, 2015

    I love this dish. It's very flavorful and the brussels sprouts are delicious. The recipe calls for 5 oz of firm tofu. I use a normal-sized package of extra firm tofu, which is 14 oz, and then double the amount of the first five ingredients for the sauce. I don't think it would be enough food with just 5 oz of tofu

  • Cheri on March 09, 2015

    We liked this, it surely is comfort food for us. Also used Trader Joe's sweet chili sauce in the marinade. Tofu pressed and then marinated for 24 hours. Don't think it needed that long in the marinade. I felt the texture of the tofu could have been firmer, overall and agree with cilantrolime, may try baking next time. Also did not include mushrooms this time (didn't have them), but I'm sure they would be a nice add. Overall liked the flavor palate Cut down on oil quantity. Served over steamed basmati rice. Filling and satisfying. Will make again.

  • cilantrolime on August 22, 2014

    I used sweet chili sauce from Trader Joe's. It's not very important. It was very tasty and relatively easy, but frying marinated tofu makes a lot of mess. Maybe I'll try baking the tofu next time.

  • Jane on April 12, 2014

    This a recipe I could easily have passed by but I happened to have Brussels and tofu to use and up came this recipe in my search. It was surprisingly good and I will definitely make it again - next time with the mushrooms which I didn't have. It did use a lot of oil so I halved it and I thought it was fine. I didn't add all the marinade at the end as my chilli sauce was quite hot (I didn't use sweet sauce as I'm trying to cut out sugar - I also skipped the maple syrup). Even with my changes I thought this was a really good, healthy dinner.

  • oddkitchen on January 19, 2013

    Quick, easy, very flavorful and tasty. It does use a lot of oil, which I believe could be reduced. Most of the cooking is done in one pan, making cleanup relatively easy. Good for a weeknight meal, and the leftovers are also quite nice.

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