brown rice, rinsed
In a pot, bring water to a boil. Add rice and let it simmer on medium heat until cooked (30m).
Fluff rice with a fork and let it sit for 10m.
Brussels sprouts, stem removed and halved
tofu, liquid drained
Preheat oven to 400°F.
In a bowl, gently coat tofu with salt, black pepper, 1 tablespoon of tamari sauce, and vegetable oil.
On a baking sheet lined with parchment paper, spread tofu in one layer.
Repeat steps 2 and 3 with Brussels sprouts on another baking sheet.
Bake tofu and Brussels sprouts for 25m, checking halfway to flip the contents to prevent sticking. Remove from oven.
In a mixing bowl, coat tofu and Brussels sprouts with gojuchang. Return to baking sheet and bake for 4m.
monk fruit sweetener
garlic, finely diced
In a bowl, combine all ingredients. If too thick, add 1 tablespoon of water until desired texture is reached. Taste and season to taste.
cilantro, finely chopped
You will be dividing all ingredients between two bowls.
In a bowl, add tofu and sprouts next to a serving of rice. Sprinkle sesame seeds and garnish with cilantro.
Serve with peanut sauce in a sauce dish on the side.