Sheet-Pan Tofu and Brussels Sprouts With Hoisin-Tahini Sauce
Recipe by Hetty Lui McKinnon | Total time: 40 minutes Two powerhouse pantry ingredients — hoisin sauce and tahini — come together to turn this vegetarian sheet-pan dinner into a memorable meal. Hoisin, which is made with fermented soybeans, is often used as a sweet and savory glaze for meat, but it also injects big, deep flavors into vegetable-based dishes. Here, it is mixed with tahini to create a tangy, creamy sauce that is reminiscent of one served with fried rice noodle rolls at dim sum. This dish could be served with rice or noodles, or you could add a few spinach leaves for a salad-leaning meal, but the crispy, earthy brussels sprouts and toothsome golden tofu are more than hearty enough on their own. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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