Crispy Tofu with Brussels Sprouts and Hoisin Sauce

Press and drain 1-14 oz block of extra-firm tofu to remove excess liquid.

Cut tofu into 1-inch cubes.

Place tofu in a reusable ziploc bag with 1 tbsp arrowroot powder or cornstarch, 1/4 tsp ground white pepper, and a pinch of salt. Toss gently until evenly coated.

Bake at 400°F on a lined baking sheet until golden brown, or heat 2 tsp sesame oil in a non-stick skillet and pan fry until golden.

Slice 8 oz Brussels sprouts into halves or quarters for equal size pieces.

Toss Brussels sprouts with sesame oil (optional), a dash of white pepper, garlic powder, and a pinch of salt.

Bake Brussels sprouts with the tofu at 400°F until slightly charred.

Mix sauce ingredients: 1/4 cup vegan hoisin sauce, 3 tbsp rice vinegar, 2 tsp dark or regular soy sauce, 4 tsp maple syrup, 2 minced garlic cloves, 2 tsp minced ginger, 1/4 cup water, and 1 tsp cornstarch.

Heat the sauce over medium heat while stirring until slightly thickened.

Mix the cooked Brussels sprouts and tofu into the sauce.

Serve with desired noodles.