Asian Roasted Tofu

Begin by draining the tofu. Cut the tofu in half lengthwise. Wrap both halves in tea towels, place on a dry plate and then place a heavy object on top of the halves. Let sit for at least 10 minutes.

Meanwhile, preheat oven to 400ºF. Prepare two baking sheets and set aside.

Toss Brussels sprouts with 1 tablespoon olive oil and seat salt. Place on a baking sheet.

After the tofu has fully drained, dice the tofu into even cubes. In a small bowl, combine remaining olive oil and 1 tablespoon coconut aminos. Toss the tofu with the mixture and place on the other baking sheet. Pour the cornstarch over the tofu and then toss again so the tofu is evenly coated.

Place both the Brussels sprouts and tofu in the oven. Bake for 15 minutes, flip the contents in the oven and cook for another 15 minutes. Remove from the oven and allow to cool slightly.

While the Brussels sprouts are cooking, make the glaze. In a small saucepan, combine remaining 4 tablespoons (1/4 cup) coconut aminos, maple syrup, rice vinegar, sesame oil and Sriracha. Bring to a boil and then simmer on low for 10–15 minutes. Remove from heat and allow to thicken.

Cook the rice as desired with the glaze is cooling.

To assemble, begin with a layer of rice. Top with Brussels sprouts and tofu. Then top with the sauce and eat.