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Brussels Sprouts and Tofu Teriyaki

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 6 to 8
Calories: 529kcal

Ingredients

  • 2 cups brown rice
  • 2½ cups water for Instant Pot rice only
  • 2 14 oz. firm or extra-firm tofu
  • 6 cups brussels sprouts trimmed and halved
  • 1 large red onion chopped
  • 2 Tbs. black sesame seeds
  • ¼ cup tamari

For the sauce:

  • 1 cup tamari
  • ½ cup maple syrup
  • 3 Tbs. ketchup
  • 3 tsp. ground ginger
  • 2 Tbs. cornstarch

Instructions

For stovetop rice:

  • Prepare rice in water or broth according to package directions.

For Intant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For the sauce:

  • Whisk sauce ingredients together, pour into a small pan and bring to a boil on the stove, then remove from heat. 

For the teriyaki:

  • Drain the tofu and place it on a plate lined with paper towels.
  • Cover with another paper towel and set something heavy on top to press the liquid out of the tofu, an iron skillet works well. Let it rest for 5-10 minutes.
  • Cube the tofu and place on a baking sheet.
  • Place the brussels sprouts and onions on a separate baking sheet.
  • Sprinkle tofu and vegetables with sesame seeds and ¼ cup tamari.
  • Bake the tofu at 400° for 30 minutes and the brussels sprouts and onions at 400° for 15-20 minutes.
  • Serve rice, topped with vegetables, tofu and sauce.

Nutrition

Serving: 6to 8 | Calories: 529kcal | Carbohydrates: 88g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 2807mg | Potassium: 770mg | Fiber: 8g | Sugar: 22g | Vitamin A: 703IU | Vitamin C: 76mg | Calcium: 299mg | Iron: 6mg