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Brussels Sprouts and Tofu Teriyaki

from Tiffany at eatathomecooks.com
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3 to 4
Calories: 538kcal

Ingredients

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

For the sauce:

  • ½ cup tamari
  • ¼ cup maple syrup
  • 1½ Tbs. ketchup
  • 1½ tsp. ground ginger
  • 1 Tbs. cornstarch

Instructions

For stovetop rice:

  • Prepare as directed on package

For Instant 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 2 Tbs. 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: 3to 4 | Calories: 538kcal | Carbohydrates: 90g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 2938mg | Potassium: 802mg | Fiber: 8g | Sugar: 23g | Vitamin A: 704IU | Vitamin C: 78mg | Calcium: 304mg | Iron: 6mg