Brussels Sprouts with Tofu Recipe – A Savory Black Bean and Ginger Stir-Fry

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Brussels Sprouts with Tofu Recipe

This Brussels Sprouts with Tofu recipe is a bold, plant-forward dish that pairs crisp Brussels sprouts with savoury tofu, fermented black beans, and fragrant aromatics. Featured on A Is for Apple and hosted by Lauren Gulyas, this recipe highlights how vegetables and tofu can take centre stage in a deeply flavourful stir-fry. With ginger, garlic, orange zest, and a rich umami sauce, this Brussels sprouts with tofu recipe is perfect for weeknight dinners or meatless entertaining.

The Inspiration

Brussels sprouts and tofu are both celebrated for their versatility, especially in Asian-inspired cooking where bold sauces and high-heat techniques transform simple ingredients into standout dishes. In this episode of A Is for Apple, host Lauren Gulyas draws inspiration from Chinese-style stir-fries that rely on fermented black beans, ginger, and garlic to build deep savoury flavour without heaviness.

Fermented black beans bring an unmistakable umami depth, while ginger and garlic add warmth and bite. Tofu, often overlooked, acts as a perfect canvas—absorbing flavours while contributing satisfying texture and protein. The addition of orange zest brightens the dish, cutting through richness with citrus aroma, while cashews provide crunch and contrast. This recipe reflects Lauren Gulyas’ approach to cooking: ingredient-driven, globally inspired, and designed to make vegetables exciting, satisfying, and crave-worthy.

Ingredients

10 oz (300 g) firm tofu
2 tbsp (30 ml) minced fresh ginger
1 tbsp (15 ml) crushed garlic
2tbsp(30 ml) fermented black beans
1 tsp (5 ml) dried chili flakes
12 oz (340 g) fresh Brussel sprouts
1 cup (250 ml) of water or stock
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
2 tbsp (30 ml) peanut oil
Grated zest of 1 large orange
1 tbsp (15 ml) honey (Optional)
½ cup (125 ml) rough chopped cashews

Method

Soak black beans in one cup of cold water for 2 minutes just to rinse off the excess salt. Strain the beans. Add the black beans, garlic, ginger, chili flakes in a food processor and process to a paste.
Pat dry the tofu and dice into ½ inch (1.2cm) cubes. Trim the Brussel sprouts and slice them in ¼ inch slices (.63cm) if large and if small cut in half.
In a small bowl mix together water, sherry and soy.
Heat the wok over medium high heat. Add half of the peanut oil and tip the wok to coat all over. Add the tofu and cook for a minute.
Add the Brussel sprouts and toss to coat. Cook 2 minutes or until tender crisp. Stir in the orange zest and cashews. Taste and if necessary add the honey to balance.
Add black bean mixture and cook out a few seconds. Add the liquid
Pour on to serving platter.

Serving Suggestions

This Brussels Sprouts with Tofu recipe works beautifully as a main course for meatless meals or as a hearty side dish alongside other Asian-inspired plates. Serve it over steamed jasmine rice, brown rice, or rice noodles to soak up the savoury sauce. It also pairs well with simple cucumber salads, sautéed greens, or dumplings for a balanced, family-style spread.

For entertaining, present the dish on a wide platter to showcase the vibrant green sprouts, golden tofu, and flecks of orange zest. Its bold aroma and glossy finish make it especially appealing straight from the wok, ideal for casual dinners or shared-table dining.

Final Thoughts

This Brussels Sprouts with Tofu recipe proves that plant-forward cooking can be just as bold and satisfying as any meat-based dish. With fermented black beans, ginger, citrus, and crunchy cashews, Lauren Gulyas delivers a layered, flavour-packed recipe that highlights technique and balance. Featured on A Is for Apple, this dish celebrates global inspiration, thoughtful seasoning, and the power of vegetables done right. Whether you’re committed to meatless cooking or simply looking for something fresh and exciting, this recipe brings depth, warmth, and vibrancy to the table.

Find more recipes from A is for Apple here!