- 7 ounces extra firm tofu (half of a 14 ounce package), drained and pressed at least 20 minutes
- 1 tablespoon soy sauce
- 1 tablespoon sriracha
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- ½ teaspoon sesame oil
- 3 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 ½ tablespoons vegetable oil
- 1 teaspoon sesame oil
- 3 scallions, chopped, white and green parts separated
- 3 garlic cloves minced
- 1 tablespoon fresh grated ginger
- 3 cups very thinly sliced Brussels sprouts
- 3 cups cooked rice, preferably a day or so old and chilled
- 2 teaspoons toasted sesame seeds
-
Preheat oven to 400°.
-
Cut tofu into ½ inch cubes.
-
Stir the soy sauce, sriracha, vinegar, maple syrup and sesame oil together in a small bowl. Add the tofu cubes and toss to coat.
-
Arrange the tofu cubes in an even layer on a parchment lined baking sheet, reserving any excess marinade. Bake for 15 minutes, then gently turn and spoon or brush reserved marinade over cubes. Bake another 15 minutes, until crispy in spots.
-
Stir the soy sauce and maple syrup together in small bowl. Set aside.
-
Heat the oils in a large wok or skillet over high heat. Add the white parts of scallions, garlic, and ginger. Stir fry for 1 minute.
-
Add the Brussels sprouts. Stir-fry 2 minutes more.
-
Add the rice and soy sauce-maple syrup mixture. Continue to stir-fry until the Brussels sprouts are tender-crisp and bright green, and rice has dry, crispy spots, about 5 minutes.
-
Remove from heat and stir in the spicy baked tofu.
-
Divide onto plates and top with green parts of scallions and sesame seeds.
-
Serve.
Tofu can optionally be marinated for up to one day.
Leftover rice works best here, as it's already a bit dried out, so it crisps up better.