Soba Noodles and Grilled Brussels Sprouts with Tofu and Crispy Chili Oil

Ingredients

• 6 small dried red chilies (pinky length)
• 1/2 in piece ginger (peeled and finely chopped)
• 2 garlic cloves (peeled and chopped)
• 1 small green onion (trimmed and diced)
• 1 star anise petal
• 1 tsp roasted white or black sesame seeds (or 2 tsp crushed salted peanuts)
• 1/4 cup vegetable oil
• 1 tsp Sichuan peppercorns
• 3 Tbsp rice vinegar
• 1 Tbsp sodium-reduced soy sauce or tamari
• 1/8 tsp salt
• 4 cups Brussels sprouts (trimmed and halved)
• 2 tsp extra-virgin olive oil (divided)
• 2 garlic cloves (peeled)
• 1/2 in piece ginger (peeled)
• 1 Tbsp miso
• 1 dried red chili pepper (optional)
• 2 tsp unseasoned rice vinegar
• 1 lb buckwheat noodles
• 10 oz pkg firm tofu (drained and chopped into 3/4 in cubes)
• 4 Tbsp green onions (finely chopped, divided)
• 3 Tbsp sake or mirin