🌱Miso Soy Tofu and Brussels 🌱
✅What you want:
Four cups halved Brussels sprouts
1 tablespoon impartial cooking oil, plus extra for pan frying
Sprint of salt
1 block extra-firm tofu (14 ounces), reduce into ½-inch rectangles
Cornstarch for coating tofu
Three ounces noodles
✅For the sauce:
½ cup low-sodium soy sauce or tamari
2 teaspoons mellow white miso, dissolved in 1 tablespoon plus 1 teaspoon water
2 tablespoons rice vinegar
Three tablespoons maple syrup
2 teaspoons toasted sesame oil
2 teaspoons garlic chili oil or sriracha
2 teaspoons grated ginger
2 teaspoons cornstarch or arrowroot
✅Preheat the oven to 400°F.
✅In a big bowl, toss the Brussels sprouts in 1 tablespoon oil, and salt. Switch the Brussels to a big baking sheet and place in a single layer. Roast for about 15 minutes, or till they’re golden brown and crispy. Put aside.
✅In the meantime, add the soy sauce, dissolved miso, rice vinegar, maple syrup, toasted sesame oil, garlic chili oil, grated ginger, and cornstarch to a big bowl. Whisk to mix. Put aside.
✅Cook dinner the noodles as per packet instructions.
✅Calmly coat the tofu rectangles with cornstarch. Add sufficient oil to cowl the bottom of a big non-stick skillet. Warmth the oil over medium-high warmth till shimmering. Add the tofu and cook dinner in a single layer undisturbed for about Three minutes on either side, or till golden brown and crispy. Put aside. (You might have to cook dinner the tofu in batches in order to not overcrowd the skillet.)
✅In a medium skillet, warmth one half of the sauce, with the noodles till the sauce thickens and coats the noodles. Put aside.
✅Warmth the remaining sauce in a small skillet over low warmth till it begins to thicken. Pour the sauce over the Brussels and tofu.
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