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

Tender, caramelized brussels sprouts with extra crispy tofu and brown rice, topped with an irresistible sweet-and-spicy glaze. This meal requires some prep work, but once you’re ready, you can cook the rice, sprouts and tofu in about 30 minutes, while making the glaze in the meantime.

Ingreadient:

• 1 ¼ cup brown rice, preferably short grain
• Roasted brussels sprouts
• 1 ½ pounds Brussels sprouts
• 1 ½ tablespoons extra-virgin olive oil
• 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
• 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)
• 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
• Big handful fresh cilantro leaves, torn by hand

Direction

1. 1 ¼ cup brown rice, preferably short grain
2. Roasted brussels sprouts
3. 1 ½ pounds Brussels sprouts
4. 1 ½ tablespoons extra-virgin olive oil
5. Extra crispy baked tofu
6. 1 block (15 ounces) organic extra-firm tofu
7. 1 tablespoon extra-virgin olive oil
8. 1 tablespoon reduced-sodium tamari* or soy sauce
9. 1 tablespoon arrowroot starch or cornstarch
10. ¼ cup reduced-sodium tamari* or soy sauce
11. 3 tablespoons honey or maple syrup
12. 2 tablespoons rice vinegar
13. 2 teaspoons toasted sesame oil
14. 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
15. 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
16. Big handful fresh cilantro leaves, torn by hand