Crispy glazed tofu and Brussels sprouts
with brown rice, sesame seeds and fresh parsley
A simple, nutritious and tasty dish with an Asian touch. The flavours of the Brussels sprouts blend in perfectly with the crispiness of the oven-baked tofu.
wheat, soya, gluten, sesame
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 200 degrees.
Wash the Brussels sprouts and remove the first layer of the leaves in case they look bad. Rinse them and cook them in pot with water at the height of the sprouts. Once it boils, let it cook for 20 minutes until tender. Drain the water and set aside at room temperature.
Wash the brown rice and cook it in a pot with plenty of boiling water for approx. 20 minutes. Optionally add salt to the water. Drain the water and let the rice cool down.
Press the tofu with a cloth, so it absorbs the water. Make it as dry as possible. Cut it into cubes of 1cm and add it together with the cornstarch to a bowl. Mix it, so the tofu is battered. Drizzle the tofu with 3 tablespoons of olive oil and bake it in the oven for 15 minutes until it browns.
Mix the vegetable dressing with the harissa paste to taste until it's a uniform liquid.