Crispy Tofu Bowls, Brussels Sprouts, and Umami Vinaigrette

I like to start the rice and set a timer, then crisp the tofu. Preheat a nonstick skillet to medium heat with a drizzle of olive oil. Add tofu and let crisp, undisturbed, for about 7 minutes on each side until crispy and golden on all sides.

Meanwhile, make the fish sauce vinaigrette. Combine all ingredients in a jar and shake to dissolve the sugar. Taste, and add more fish sauce to your preference.

Preheat broiler to high and arrange Brussels sprouts on a large baking sheet. Drizzle with olive oil. Broil the sprouts for 5 minutes or until crispy and dark at the edges.

Finish the dish by adding the Brussels sprouts to the tofu skillet with a few tablespoons of the dressing and most of the herbs (save some for sprinkling). Toss together and taste. Add more dressing to coat the Brussels sprouts and tofu evenly.

Serve the tofu mixture over rice topped with fresh herbs and more vinaigrette for drizzling at the table. Enjoy!

Notes:
• This vinaigrette recipe was originally written just for the sprouts, which are excellent as a side dish. Save any extra dressing you have for other dishes! I love it as a dressing for slaw.
• If you don’t prefer things to be very spicy, omit the crushed red pepper flakes and serve with some sriracha or other hot sauce for anyone who does like spicy things.