Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Read Time:4 Minute, 35 Second

You’re taking a look at cooked Brussels sprouts and fresh heated tofu over earthy colored rice, sprinkled with a powerful honey-sesame coat that unites everything. This recipe includes a couple of staple Asian fixings, yet it’s not one you’ll track down on a takeout menu.

Have you made this recipe as of now, by some coincidence? It’s one of my top picks from quite a while back, yet I was apprehensive the photographs weren’t doing it equity. Over the course of the end of the week, it had some new excellence chances, and I’m sharing it again for certain new notes!

tofu and Brussels sprouts

This dish helps me to remember one of the Annie’s frozen dinners that I used to take into my office work when I was beginning this blog, the broccoli teriyaki one. Perhaps you know it. This is all there is to it hand crafted partner, which would just so happen to pack perfect for an office lunch.

While this recipe requires making a few parts, I love the wonderful way the recipe meets up. You can heat the Brussels and the tofu in the stove simultaneously, which could appear to be muddled from the get go, yet all the same it’s by no means! While those prepare, the rice and coating will stew on the oven. Then, at that point, it’s gathering time and supper time.

INGREDIENTS

Brown rice

1 ¼ cup brown rice, preferably short grain

Roasted brussels sprouts

1 ½ pounds Brussels sprouts
1 ½ tablespoons extra-virgin olive oil
Fine grain sea salt

Extra crispy baked tofu

1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari* or soy sauce
1 tablespoon arrowroot starch or cornstarch

Spicy honey-sesame glaze

¼ cup reduced-sodium tamari* or soy sauce
3 tablespoons honey or maple syrup
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)

Garnish

2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand

Instructions

Prep work: Position your broiler racks in the lower third and upper third of the oven.Preheat stove to 400 degrees Fahrenheit. Line two huge, rimmed baking sheets with material paper for simple cleanup (and to keep the tofu from staying). Carry an enormous pot of water to bubble for the rice. Flush the rice in a fine cross section colander under running water and put away.
Channel the tofu and utilize your palms to crush out a portion of the water delicately. Cut the tofu into thirds longwise so you have 3 even sections. Stack the chunks on top of one another and cut through them longwise to make 3 even sections, then cut across to make 5 even columns (see photographs).
Line a releasing board with a retentive build up tea towel or paper towels, then, at that point, organize the tofu in an even layer on the towel(s). Crease the towel(s) over the cubed tofu, then put something weighty on top (like one more cutting board, finished off with a cast iron container or huge jars of tomatoes) to assist the tofu with depleting. Allow the tofu to rest for something like 10 minutes while you prep the Brussels sprouts.
Trim the nubby closures and any stained leaves off the Brussels sprouts, then cut the fledglings in equal parts the long way. Throw the fledglings with a light, even layer of olive oil. On an enormous baking sheet, orchestrate the fledglings in an even layer, level sides down, and sprinkle with ocean salt.
Move the squeezed tofu to one of your pre-arranged baking sheets and sprinkle with the olive oil and tamari. Throw to consolidate. Sprinkle the arrowroot starch over the tofu, and throw the tofu until the starch is equally covered, so there are no fine spots remaining. Organize the tofu in an even layer across the container.
To cook the rice: When the water is bubbling, add the rice. Allow the rice to bubble for 30 minutes, then eliminate from intensity and channel the rice. Move the depleted rice back to the cooking pot and cover for 5 minutes. Eliminate top, add a sprinkle of ocean salt and utilize a fork to cushion the rice. Put away, somewhat covered, until you’re prepared to serve.
To heat the fledglings and tofu: Move the container of Brussels fledglings to the lower broiler rack, and the dish of tofu to the top rack. Prepare for 25 to 30 minutes, throwing the items in each skillet partially through cooking, until the fledglings and tofu are profoundly brilliant on the edges.
To make the coating: In a little pot, whisk together the coating fixings (begin with 1 teaspoon stew garlic sauce or sriracha and add more to taste). Carry the coating to a delicate bubble over medium intensity, mixing frequently and lessening heat as needs be. Stew until the coating is decreased by about half (around 5 to 10 minutes; it’s about done when it begins rising significantly). Eliminate the coating from the intensity and put away.
Together: Gap the rice onto four plates. Top each plate with fledglings and tofu and shower with coat. Finish each plate with an extremely liberal sprinkling of sesame seeds and a little small bunch of hacked cilantro.