What a winter we've had so far in Toronto! I've been hunkering down during all this snow & cold and wanting warm, cozy meals. Just last week I was working from home and didn't want to drive to the grocery store in the snow storm so I had to make a meal with what I had already in the house. As I've blogged about before, being a Naturopathic Doctor, I have my cupboard and often fridge stocked with lots of good basics so making a meal out of whatever is on hand isn't that hard for me usually. Last week I was trying to use up brussels sprouts and tofu, and wasn't quite sure how I was going to make those go together... until I googled a recipe for brussels sprouts and tofu and some actually came up! I ended up on a website called Cookie + Kate, and adapted her recipe for Roasted Brussels Sprouts & Crispy Tofu with a Honey-Sesame Glaze. My whole family loved it, and they all thought that the tofu was fried even though I just baked it in the oven! I served it with a grain mix. I hope that you enjoy this slightly spicy treat on the next cold & snow day.
Brussels Sprouts
- 1.5 lbs, cut in half
- salt to taste
- 1 Tbsp olive oil
Tofu
- 2 blocks of firm or extra-firm tofu, cut in chunks
- 1 Tbsp tamari
- 1 Tbsp cornstarch
Glaze
- 1 tsp korean chili flakes (or sriracha is what the original recipe calls for)
- 1 Tbsp sesame seeds
- 3 Tbsp honey
- 2 Tbsp rice wine vinegar
- 1 Tbsp sesame oil
- 1 Tbsp tamari
- 1 Tbsp water
Preheat oven to 400F.
Toss tofu in tamari and then in cornstarch, arrange on a cookie sheet to bake.
Toss brussels sprouts in olive oil and salt, arrange on a cookie sheet to bake.
Bake both tofu & brussels sprouts for about 30 min at 400F, flipping them half way through the baking process.
Put all glaze ingredients into a pan and gently boil over medium heat until reduced by about half.
Place tofu and rice and brussels sprouts on a plate, pour the glaze over and enjoy!