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Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
from Cookie + Kate

Name: Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze
Prep time: 20M
Cook time: 30M
Total time: 50M
Ingredients: 1¼ cup brown rice, preferably short grain; 1½ pound Brussels sprouts; 1½ tablespoons olive oil; Fine grain sea salt; 1 (15 ounce) block of organic extra-firm tofu; 1 tablespoon olive oil; 1 tablespoon reduced-sodium tamari* or soy sauce; 1 tablespoon arrowroot starch or cornstarch; ¼ cup reduced-sodium tamari or soy sauce; 3 tablespoons honey (maple syrup also works); 2 tablespoons rice vinegar; 2 teaspoons toasted sesame oil; 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it); 2 tablespoons sesame seeds; Big handful fresh cilantro leaves, chopped

Ingredients

You need 15 Ingredients

Big handful fresh cilantro leaves, chopped

2 tablespoons sesame seeds

1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)

2 teaspoons toasted sesame oil

2 tablespoons rice vinegar

3 tablespoons honey (maple syrup also works)

¼ cup reduced-sodium tamari or soy sauce

1 tablespoon arrowroot starch or cornstarch

1 tablespoon reduced-sodium tamari* or soy sauce

1 tablespoon olive oil

1 (15 ounce) block of organic extra-firm tofu

Fine grain sea salt

1½ tablespoons olive oil

1½ pound Brussels sprouts

1¼ cup brown rice, preferably short grain

Steps

Showing 4 out of 9 Steps

Transfer the drained tofu to a cutting board. Slice three long columns and five rows on each slab. Whisk together 1 tablespoon olive oil and tamari, then drizzle it over the tofu and toss to coat. Sprinkle 1 tablespoon arrowroot starch over the tofu, and toss the tofu until the starch is evenly incorporated (no powdery spots remaining). Arrange the tofu in an even layer on a baking sheet (I lined mine with parchment paper for easier cleanup).
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu in half lengthwise so you have two one-inch thick slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top (see photo). Top with more towel and place something heavy on top to help the tofu drain.
Prep work: Position your oven racks in the lower third and upper third of the oven. Preheat oven to 400 degrees Fahrenheit. Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.