Miso Soy Tofu with Brussels Sprouts
Ingredients
- 4 cups halved Brussels sprouts
- 1 tablespoon neutral cooking oil, plus more for pan frying
- Dash of salt
- 1 block extra-firm tofu (14 ounces)
- Cornstarch for coating tofu
- 3 ounces noodles
Sauce
- 1/2 cup low-sodium soy sauce or tamari
- 2 teaspoons mellow white miso, dissolved in 1 tablespoon plus 1 teaspoon water
- 2 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 teaspoons toasted sesame oil
- 2 teaspoons garlic chili oil or sriracha
- 2 teaspoons grated ginger
- 2 teaspoons cornstarch or arrowroot
Preparation
Preheat the oven to 400°F.
In a large bowl, toss the Brussels sprouts in 1 tablespoon oil and salt. Transfer the Brussels to a large baking sheet and place in a single layer. Roast for about 15 minutes, or until golden brown and crispy. Set aside.
Meanwhile, add the soy sauce, dissolved miso, rice vinegar, maple syrup, toasted sesame oil, garlic chili oil, grated ginger, and cornstarch to a large bowl. Whisk to combine. Set aside.
Cook the noodles as per packet directions.
Lightly coat the tofu rectangles with cornstarch. Add enough oil to cover the base of a large non-stick skillet. Heat the oil over medium-high heat until shimmering. Add the tofu and cook in a single layer undisturbed for about 4 minutes on each side, or until golden brown and crispy. Set aside. You may have to cook the tofu in batches so as not to overcrowd the skillet.
In a medium skillet, heat one half of the sauce with the noodles until the sauce thickens and coats the noodles. Set aside.
Heat the remaining sauce in a small skillet over low heat until it starts to thicken. Pour the sauce over the Brussels and tofu.
Serve immediately.
