Spicy Baked Brussels Sprouts and Tofu with Peanut Sauce

SERVES 2PREP COOK

rice

½cup

brown rice, rinsed

1cup

water

  1. In a pot, bring water to a boil. Add rice and let it simmer on medium heat until cooked (30m).

  2. Fluff rice with a fork and let it sit for 10m.

tofu & sprouts

20

Brussels sprouts, stem removed and halved

1block

tofu, liquid drained

2tablespoons

vegetable oil

2tablespoons

tamari sauce

black pepper

salt

2tablespoons

gojuchang

  1. Preheat oven to 400°F.

  2. In a bowl, gently coat tofu with salt, black pepper, 1 tablespoon of tamari sauce, and vegetable oil.

  3. On a baking sheet lined with parchment paper, spread tofu in one layer.

  4. Repeat steps 2 and 3 with Brussels sprouts on another baking sheet.

  5. Bake tofu and Brussels sprouts for 25m, checking halfway to flip the contents to prevent sticking. Remove from oven.

  6. In a mixing bowl, coat tofu and Brussels sprouts with gojuchang. Return to baking sheet and bake for 4m.

peanut sauce

2tablespoons

peanut butter

3tablespoons

warm water

3teaspoons

tamari sauce

1teaspoon

monk fruit sweetener

1clove

garlic, finely diced

  1. In a bowl, combine all ingredients. If too thick, add 1 tablespoon of water until desired texture is reached. Taste and season to taste.

garnish

2tablespoons

sesame seeds

½cup

cilantro, finely chopped

  1. You will be dividing all ingredients between two bowls.

  2. In a bowl, add tofu and sprouts next to a serving of rice. Sprinkle sesame seeds and garnish with cilantro.

  3. Serve with peanut sauce in a sauce dish on the side.