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

cookieandkate.com

Minimurph

subheading: Brown rice:

1 ¼ cup brown rice, preferably short grain

subheading: Roasted brussels sprouts:

1 ½ pounds Brussels sprouts

1 ½ tablespoons extra-virgin olive oil

Fine grain sea salt

subheading: 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

subheading: 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)

subheading: 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

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