Honey Sriracha Tofu with Steamed Rice + Shaved Brussels Sprouts

Combine the rice, water, and salt in a small pot with a tight fitting lid and bring to a boil. Stir well, then turn down to low and cover. Steam for 16 minutes. When time is up, turn off the heat, stir and fluff the rice, but keep it covered until serving.

Mince the garlic and ginger. You can do both together with a knife, small food processor or by grating them on a sharp microplane grater. Place in a small bowl and measure out about half a teaspoon of the mix. Set aside for the brussels sprouts. Then stir in the soy sauce, honey, rice vinegar and Sriracha.

Open and drain the tofu. Cut in half, then in triangles. You will have 8 total.

Add the tofu triangles and turn to coat. Set aside for 5-10 minutes to marinate, and up to 24 hours in the fridge.

Shred the brussels sprouts by trimming the very end off, if it’s dry and woody. Then slice across the entire sprout into ¼” thin slices. Place in a large bowl as you go.

When they’re all chopped, gently rub them with your fingers to help separate the leaves into ribbons. Any large or tightly coiled pieces are just fine, but you could also chop them up more if you prefer.

Use a large non-stick sauté pan (or a well-seasoned cast iron), and heat over medium high. Add half of the butter and when it has melted and stopped bubbling, add the tofu to the pan. Sear for about 3-4 minutes without moving. You can turn down the pan if it seems to be too hot - you don’t want any burning smells.

When ready, carefully flip the tofu triangles over and sear for another 3-4 minutes.

Remove tofu triangles to a plate. Add the rest of the marinade to the pan and whisk for about 45 seconds. Turn of the heat and whisk in the remaining butter (about 1 Tablespoon) until it has disappeared. Set aside.

You can get these going when you flip the tofu or wait until after if you’re less confident in juggling 2 pans. Heat a large pan with taller sides or a sauté pan over medium high heat. Add the sesame oil and the reserved garlic and ginger mince. Cook for 1 minute. Add the shaved brussels sprouts and a pinch of salt. Cook, stirring often, for about 4 minutes. The ribbons of leaves will be bright green and crisp tender.

Plate a bed of rice and top with a couple triangles of tofu. Serve a heaping pile of brussels on the side. And either spoon or drizzle the rest of the sauce over top.