Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Se | Repeat Dinners | Umami

Ingredients

• Rice
• 1 1/4 cup brown rice, preferably short grain
• Brussels sprouts
• 1 1/2 pounds Brussels sprouts, halved
• 1 1/2 tablespoons extra-virgin olive oil
• Fine grain sea salt
• Baked tofu
• 1 block (15 ounces) organic extra-firm tofu, drained and pressed
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reduced-sodium tamari* or soy sauce
• 1 tablespoon arrowroot starch or cornstarch
• Spicy honey sesame glaze
• 1/4 cup reduced-sodium tamari* or soy sauce
• 3 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
• 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
• Big handful fresh cilantro leaves, torn by hand