Ingredients:
brussels sprouts
olive oil
liquid aminos
arrowroot or cornstarch
organic honey
rice vinegar
sesame oil
chili garlic sauce

In your oven: move your racks so one is up high and the other is down low. Preheat oven to 400 degrees.

Instructions for Tofu:
slice your tofu into 1-2in thick slices
put tofu in between 2-3 layers of paper towels and put a heavy book on top to help squeeze some of the water out let sit for 15 minutes
transfer tofu and cut into smaller squares
whisk together 1 T olive oil and 1T liquid aminos and drizzle over tofu
sprinkle 1 T arrow/cornstarch over tofu and toss until evenly coated
place tofu on a baking sheet with parchment paper and set aside

Instructions for Brussels sprouts:
discard any “off” color leaves & cut lengthwise in half
toss them in 1.5 T olive oil
arrange on a baking sheet (flat side down)
sprinkle with pink himalayan salt

Put brussels sprouts on lower oven rack and tofu on the top rack. Bake for 10 mins and flip tofu and sprouts over then bake for another 10-15 mins.

Instructions for glaze:
In a small pan, whisk together 1/4c liquid aminos, 2T organic honey, 2T rice vinegar, 2t sesame oil and 1-3t chili garlic sauce.

Bring to a boil over medium heat, stirring often for about 8 mins. then remove from heat.

Place sprouts and tofu on plate and drizzle with sauce.

Recipe courtesy of Cookie & Kate