Ingredients

The following ingredients have 5 Servings
  • 24 oz Brussels sprouts (large ones cut in half)
  • 1 14-oz block extra firm tofu (or firm)
  • Rice (for serving)
  • 1/2 cup reduced-sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 4 cloves garlic, (minced)
  • 1 1/2 inch knob of fresh ginger, (minced)
  • 1 tsp sriracha
  • 1/3 cup creamy peanut butter
  • 1/4 cup reduced-sodium soy sauce
  • 2 tsp maple syrup
  • 2 tsp rice wine vinegar (or mirin)
  • 1 tsp sriracha, (or to taste)
  • 1 clove garlic, (minced)
  • 1/2 tsp sesame oil
  • 2 tbsp water (or enough to thin to your liking)

Instruction

  • Open the tofu package and drain out the liquid. Put the tofu block on a plate on top of several layers of paper towels and place a few paper towels over top. Place a heavy sheet pan or skillet on top of the tofu block for 20-30 minutes.
  • While the tofu is being pressed, make the marinade. Add all marinade ingredients in a large bowl and whisk together until combined.
  • Once the tofu is done being pressed, slice the tofu block into cubes about 1-inch thick. Add the cubes to the bowl with the marinade and gently toss to coat them. Let them marinate for 25-30 minutes.
  • While the tofu is marinating, wash and prepare the Brussels sprouts, removing any yellowish outer leaves and slicing off the stem. Cut any large Brussels sprouts in half. Preheat oven to 400°F. Spray a large baking sheet with cooking spray and set aside.
  • After marinating, lift out the tofu with a slotted spoon or spatula and place them about equally-spaced on the prepared sheet pan. Add Brussels sprouts to the bowl with the marinade and toss to combine.
  • Place Brussels sprouts on the sheet pan and drizzle excess marinade over top of the tofu and Brussels sprouts.
  • Place the pan in the oven and cook for 20 minutes.
  • Remove the pan and flip over each tofu cube and Brussels sprout. Cook until the Brussels sprouts have softened and are roasted to your liking and the tofu is golden outside with golden-brown edges.
  • While the tofu and Brussels sprouts are cooking, prepare the peanut sauce by whisking together all ingredients except for the water in a bowl. Add water 1 tablespoon at a time and whisk until the peanut sauce is thinned to your liking.
  • Serve tofu and Brussels sprouts over rice or grain of your liking and drizzle peanut sauce over top. Can garnish with additional sriracha and/or sesame seeds if you like.