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

Ingredients

• Brown rice

  Medium-grain, raw

  1 ¼ cup or 238g

• Tofu

  Extra firm, prepared with nigari

  1 block or 455g

• Brussels sprouts

  Raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Soy sauce

  Regular sodium, Shoyu

  1 cup or 255g

• Cornstarch

  1 tbsp or 8g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• 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

  1 sprigs or 2g

Directions

1. Preheat oven to 400°F and position racks in the lower and upper thirds. Rinse brown rice under running water and set aside.
2. Drain tofu and gently squeeze out water. Slice into two 1-inch slabs, sandwich between towels, and place a heavy object on top to press.
3. Trim and halve Brussels sprouts. Toss with olive oil and arrange on a baking sheet, cut side down. Sprinkle with salt.
4. Slice tofu into cubes. Whisk olive oil and soy sauce, coat tofu, then toss with cornstarch. Arrange on a baking sheet.
5. Boil rice for 30 minutes, drain, return to pot, cover for 5 minutes, then fluff with a fork.
6. Bake Brussels sprouts on lower rack and tofu on upper rack for 25-30 minutes, tossing halfway through.
7. For the glaze, whisk ingredients in a saucepan, bring to a gentle boil, and reduce by half.
8. Toast 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.

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