Crispy Tofu and Brussels Sprouts in Hoisin Special Sauce

Tofu: Press and drain 1-14oz block extra-form tofu to remove excess liquid

Cut tofu into 1-inch cubes. Place in reusable ziploc bag with 1 tbsp arrowroot powder or cornstarch, 1/4 tsp ground white pepper, pinch salt. Toss gently until tofu is evenly coated

Either 1) bake at 400F on lined baking sheet until golden brown, or 2) or heat 2 tsp sesame oil in non-stick skillet and pan fry until golden

Brussels: Slice 8oz Brussels sprouts into halves or quarters (roughly equal size pieces). Toss with sesame oil (optional), dash of white pepper, garlic powder and pinch salt. Bake with tofu (400F) until slightly charred

Mix sauce: 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, 1 tsp cornstarch. Heat sauce over medium heat while stirring. Once sauce is slightly thickened, mix in cooked Brussels and tofu. Serve with desired noodles