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

Ingredients

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Brussels sprouts

  Raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Salt

  Table

  1 tsp or 6g

• Cornstarch

  1 tbsp or 8g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Honey

  3 tbsp or 63g

• Rice wine vinegar

  2 tbsp or 30g

• Flaxseed oil

  2 tsp or 9g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 400°F and position racks in the lower and upper thirds.
2. Drain the tofu and gently squeeze out excess water. Slice into 1-inch slabs, sandwich between towels, and place a heavy object on top to press.
3. Trim and halve the Brussels sprouts. Toss with half of the olive oil and arrange on a baking sheet, cut side down. Sprinkle with salt.
4. Slice the tofu into cubes. Whisk the remaining olive oil and soy sauce for the tofu, coat the tofu, then toss with cornstarch. Arrange on a baking sheet.
5. Rinse and cook the rice according to package directions.
6. Bake the Brussels sprouts on the lower rack and tofu on the upper rack for 25-30 minutes, tossing halfway through.
7. For the glaze, whisk the soy sauce, sriracha, honey, rice wine vinegar, and flaxseed oil in a saucepan, bring to a gentle boil, and reduce by half.
8. Toast the sesame seeds in a pan over medium-low heat until golden and popping.
9. Assemble plates with rice, sprouts, tofu, glaze, sesame seeds, and chopped cilantro.