Roasted Brussels Sprouts And Crispy Baked Tofu With Honey-Sesame Glaze

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
Uploaded by: Cookie and Kate


I added eggplant and mushrooms and subbed soba noodle for rice. Also, I was out of rice vinegar so I used white vinegar and added some sugar. Worked well.
Amy Anderson   •  5 May   •  Report
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Ingredients for 4 servings

1¼ cup brown rice, preferably short grain

1½ pound Brussels sprouts

1½ tablespoons olive oil

Fine grain sea salt

1 (15 ounce) block of organic extra-firm tofu

1 tablespoon olive oil

1 tablespoon reduced-sodium tamari or soy sauce

1 tablespoon arrowroot starch or cornstarch

¼ cup reduced-sodium tamari or soy sauce

3 tablespoons honey (maple syrup also works)

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)

2 tablespoons sesame seeds

Big handful fresh cilantro leaves, chopped

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