Name: Spicy Ginger-Soy Rice Bowl with Tofu, Mushrooms & Brussels Sprouts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg Brussels sprouts; ¾ cup cashews, roasted unsalted; 0.68 kg cremini mushrooms; 3 (340 g) pkgs extra firm tofu; 3 (2 ½ cm) pieces ginger root; 1 ½ cups jasmine rice; 3 leeks; chili-garlic sauce; pure maple syrup; salt; soy sauce; toasted sesame oil

Spicy Ginger-Soy Rice Bowl with Tofu, Mushrooms & Brussels SproutsSpicy Ginger-Soy Rice Bowl with Tofu, Mushrooms & Brussels Sprouts — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

0.68 kg Brussels sprouts

¾ cup cashews, roasted unsalted

0.68 kg cremini mushrooms

3 (340 g) pkgs extra firm tofu

3 (2 ½ cm) pieces ginger root

1 ½ cups jasmine rice

3 leeks

chili-garlic sauce

pure maple syrup

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger. Place in a large bowl along with soy sauce, chili-garlic sauce, oil, and maple syrup. Whisk to combine the marinade. Transfer half of the marinade to a small bowl and set aside for serving.

Medium dice tofu, add to the large bowl with the marinade, and gently stir to coat. Set aside. (Wipe baking sheet dry with paper towels and reserve for the next step.)

Trim and thinly slice Brussels sprouts crosswise. Transfer to the reserved baking sheet.

Thinly slice mushrooms and add to the baking sheet with the Brussels sprouts.

Trim off root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces. Add to the baking sheet.

Drizzle veggies with oil and season with salt. Toss to combine, then spread out in an even layer.

Transfer tofu to another large baking sheet and spread out in an even layer. Drizzle with any leftover marinade in the bowl.

Place baking sheets in the oven and roast, stirring halfway through, until veggies are tender and tofu is golden, 20-25 minutes.

Meanwhile, roughly chop cashews.

When the veggies and tofu are done, remove from the oven. Sprinkle cashews over veggies and toss to combine.

To serve, divide rice, tofu, and veggies between plates or bowls; drizzle with remaining marinade. Enjoy!

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