This recipe originated from connoisseurusveg.com I have made a few changes.
Serves 6.normal adults or 2 big eaters and 2 little eaters in my case!
Ingredients:
For Tofu:
2 packages of extra firm tofu, drained and gently squeezed dry
4 Tbs light soy sauce
3 Tbs sriracha, a little less or more depending on your spice preference
4 Tbs apple cider vinegar
2 Tbs maple syrup
3 tsp sesame oil
For Brussel Sprouts and Rice:
4 Tbs soy sauce
11/2 Tbs maple syrup
2 Tbs rice wine vinegar
2 Tbs oil, I used olive
1 Tbs sesame oil
1 bunch of scallions, finely chopped, white and green parts separated.
3 garlic cloves, minced
11/2 Tbs fresh grated ginger
5 c of very thinly shaved brussel sprouts
3-4 carrots, chopped into matchstick size
3 c cooked rice. I use brown rice. When making your rice use a bit less water to make a firmer rice grain.
2 Tbs toasted sesame seeds
Method:
For Tofu:
Preheat oven to 400F and line a baking sheet with parchment paper. Cut tofu into little, 1/2 in squares and toss in marinade of soy sauce, sriracha, vinegar, syrup and oil. Remove from marinade and place on lined baking sheet. Bake for about 15 minutes then gently flip them and brush remaining marinade on top. Bake for another 15-20 minutes, until slightly crispy in some spots.
For Rice:
Make rice to equal 3 cups cooked.
For Brussel Sprouts;
Mix soy sauce, syrup and vinegar in a bowl and set aside. Heat 2 oils in wok or large stir fry pan. Add white parts of scallions, garlic and ginger and stir fry for 1 minute. Add carrots and stir fry for 1 minute. Add shaved brussel sprouts and stir fry for another 1 to 1.5 minutes. Add rice, soy, syrup, vinegar mixture and continue to stir fry until brussel sprouts a tender but still crisp and bright green, about 3 minutes. Remove from heat, stir in tofu and top with green parts of scallions and toasted sesame seeds.
