Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

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Ingredients

1 ¼ cup brown rice, preferably short grain
1 ½ pounds Brussels sprouts
1 ½ tablespoons extra-virgin olive oil
Fine grain sea salt
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari* or soy sauce
1 tablespoon arrowroot starch or cornstarch
¼ 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

As published by Cookie and Kate.

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