Brussels Sprouts and Tofu

Serves 2

For more servings, calculate 85-100 grams of tofu and 1 cup brussels sprouts for each additional serving. 

Irene

Brussels Sprouts and Tofu

Ingredients

2 cups brussels sprouts, cut in half, I used 5 each

200 grams firm or medium tofu, well drained and cut in small cubes

1 tablespoon plus 2 tsp olive oil, seperated

2 tablespoons soya sauce

2 tablespoons flour or corn starch 

1 cup uncooked rice 

Hot Sauce ingredients 

1 jalapeño pepper, diced

1 tablespoon Olive oil

1 teaspoon Soya sauce

1 tablespoon fresh Ginger, minced

1 clove Garlic, minced

Toppings

1 tablespoon fresh Parsley, chopped 

1 tablespoon fresh Cilantro,  chopped 

Instructions 

Preheat oven at 400F. Line a 9" x 13" cookie sheet with parchment paper or grease well. 

Place half brussels sprouts face down on cookie sheet. Drizzle (generously  or scant) brussels sprouts with one tablespoon olive oil.

Make a mixture of 2 tsp. olive oil and 2 tablespoons soya sauce . Toss mixture in well drained cubed tofu. Toss again in flour or corn starch.  Place on well greased pan or parchment paper. The tofu and the brussels sprouts can be in the same pan.

Place the pan in the hot 400F oven for 20 to 30 minutes, until golden brown.

Meanwhile cook the rice according to package instructions.  

In a large bowl make hot sauce. Mix dry hot peppers, olive oil, soya sauce, ginger, garlic. Toss in tofu and brussels sprouts.

Serve over rice. Sprinkle with chopped parsley and cilantro on top.