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Marinated tofu & Brussels sprouts

France Brunel

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This delicious & super easy recipe is driven by the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat and that gives tofu its browned edges to keep it soft and tender inside.

Tofu: moisturizes joints & skin, it improves elasticity of blood vessels for heart health and its cooling properties are soothing and relaxing to FIRE Mind & Body Types.

Brussel sprouts: support the immune system thanks to their high content of anti-oxidants and they tend to be very much low in calories yet much filled with plenty of nutrients.

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 15min  l Total time: 35min

Ingredients

  • 1 cup basmati rice or farro

  • Pink Himalayan salt

  • 1 14-oz. block extra-firm tofu

  • 1.5” piece ginger, peeled, finely grated

  • 2 tablespoon tamari or low-sodium soy sauce

  • 2 tablespoon fish sauce

  • 1 teaspoon ground cumin

  • 12oz. brussels sprouts, trimmed, halved through

  • 4 tablespoon olive oil, divided

  • Half lemon

  • ⅓ cup chopped parsley or cilantro

Steps 

  1. Preheat oven to 425° and cook rice in salted boiling water following package instructions.

  2. While rice is cooking, cut tofu lengthwise to create 2 wide, flat slabs.  Pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl.

  3. Blend together ginger, tamari, fish sauce and cumin in a small bowl. Pour half of marinade over tofu and gently turn to coat evenly.

  4. Toss brussels sprouts with 2 tablespoons of oil and remaining marinade on a large rimmed baking sheet to coat well; season with salt. Cook until deeply browned in spots, 20–25 minutes.

  5. Heat 2 tablespoon of oil in a large nonstick skillet over medium-high. Cook tofu, undisturbed, until dark brown and very crisp, about 4 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes.

  6. Divide rice and tofu evenly among bowls. Scatter brussels sprouts mixture on top and grate lemon zest over vegetables, then squeeze juice over. Add parsley.

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