Szechuan Tofu & Brussels Sprouts

Name: Szechuan Tofu & Brussels Sprouts
Total time: 60 min
Ingredients: 2 1/2 lbs extra-firm tofu; 1 1/2 lbs brussels sprouts (halved (see notes)); 1 null red onion (cut into 1-inch wedges); 10 null dried red chilies (optional, just for looks); 1 tsp kosher salt (to taste); 3 tbsp maple syrup ((or agave syrup)); 1/4 cup soy sauce ((or use GF Liquid Aminos)); 1 tbsp rice vinegar ((or use black vinegar)); 1 tbsp toasted sesame oil ((or peanut oil)); 1 tbsp chili garlic sauce ((or sriracha)); 4 null garlic cloves (finely minced (use a garlic press)); 1 tbsp fresh ginger (finely minced or ginger paste); 1 tsp salt; 1/2 tsp sichuan peppercorn (toasted, crushed (or substitute black pepper, see notes)); 1/2 tsp five spice powder; 2 tsp cornstarch (optional, thickens the sauce); null to_garnish scallions; null to_garnish chives; null to_garnish cilantro

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These vibrant vegan skewers feature marinated tofu and colorful vegetables, grilled to perfection. Served alongside a zesty quinoa pilaf with harissa and brocco

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Ingredients

2 1/2 lbs extra-firm tofu
1 1/2 lbs brussels sprouts (halved (see notes))
1 null red onion (cut into 1-inch wedges)
10 null dried red chilies (optional, just for looks)
1 tsp kosher salt (to taste)
3 tbsp maple syrup ((or agave syrup))
1/4 cup soy sauce ((or use GF Liquid Aminos))
1 tbsp rice vinegar ((or use black vinegar))
1 tbsp toasted sesame oil ((or peanut oil))
1 tbsp chili garlic sauce ((or sriracha))
4 null garlic cloves (finely minced (use a garlic press))
1 tbsp fresh ginger (finely minced or ginger paste)
1 tsp salt
1/2 tsp sichuan peppercorn (toasted, crushed (or substitute black pepper, see notes))
1/2 tsp five spice powder
2 tsp cornstarch (optional, thickens the sauce)
null to_garnish scallions
null to_garnish chives
null to_garnish cilantro