4 Servings 45 min Cook
1 1/4 Cup Brown Rice
1 Block Tofu
1 1/2 Lb Brussels Sprouts
1 Tbsp Olive Oil
1 Tsp Salt
1 Tbsp Olive Oil
1 Cup Soy Sauce
1 Tbsp Cornstarch
1 1/4 Oz Sriracha Sauce
3 Tbsp Honey
2 Tbsp Rice Wine Vinegar
2 Tsp Flaxseed Oil
2 Tbsp Sesame Seeds
0 Sprigs Fresh Cilantro
Prep work: Position your oven racks in the lower third and upper third of the oven.
Preheat oven to 400 degrees F.
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.
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.
Top with more towel and place something heavy on top to help the tofu drain.
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.
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 soy sauce, then drizzle it over the tofu and toss to coat.
Sprinkle 1 tablespoon cornstarch 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.
To cook the rice: Once the water is boiling, add the rice.
Let the rice boil for 30 minutes, then remove from heat and drain the rice.
Transfer the drained rice back to the cooking pot and cover for 5 minutes.
Remove lid, add a dash of sea salt and use a fork to fluff the rice.
Set aside until you're ready to serve.
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack.
Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste).
Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary, until the glaze is reduced by about half (about 10 minutes).
Remove from heat.
To toast the sesame seeds: Pour the sesame seeds into a small pan.
Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
To assemble: Divide rice onto four plates.
Top each plate with sprouts and tofu and drizzle with glaze.
Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
