Description
These rice and tofu bowls are the perfect weeknight meal with tons of flavor without weighing you down.
Ingredients
- FOR THE RICE BOWLS:
- 1-½ cup Brown Rice, Cooked To Package Directions
- Olive Oil
- 1 block (about 11 Oz. Size) Tofu, Cut Into Cubes
- 1 pound Brussels Sprouts, Trimmed And Halved Or Quartered If Very Large
- ¼ cups Fresh Mint Leaves, Chopped
- ¼ cups Cilantro Leaves And Stems, Thinly Sliced
- FOR THE FISH SAUCE VINAIGRETTE:
- ¼ cups Fish Sauce, Plus More If Needed Depending On Your Brand
- ¼ cups Water
- 2 Tablespoons Rice Vinegar
- 1 whole Lime, Juiced
- ¼ cups Sugar
- 1 clove Garlic, Minced
- ½ teaspoons Crushed Red Pepper Flakes (or One Thinly Sliced Fresh Chile)
Preparation
I like to start the rice and set a timer, then crisp the tofu. Preheat a nonstick skillet to medium heat with a drizzle of olive oil. Add tofu and let crisp, undisturbed, for about 7 minutes on each side until crispy and golden on all sides.
Meanwhile, make the fish sauce vinaigrette. Combine all ingredients in a jar and shake to dissolve the sugar. Taste, and add more fish sauce to your preference.
Preheat broiler to high and arrange Brussels sprouts on a large baking sheet. Drizzle with olive oil. Broil the sprouts for 5 minutes or until crispy and dark at the edges.
Finish the dish by adding the Brussels sprouts to the tofu skillet with a few tablespoons of the dressing and most of the herbs (save some for sprinkling). Toss together and taste. Add more dressing to coat the Brussels sprouts and tofu evenly.
Serve the tofu mixture over rice topped with fresh herbs and more vinaigrette for drizzling at the table. Enjoy!
Notes:
• This vinaigrette recipe was originally written just for the sprouts, which are excellent as a side dish. Save any extra dressing you have for other dishes! I love it as a dressing for slaw.
• If you don’t prefer things to be very spicy, omit the crushed red pepper flakes and serve with some sriracha or other hot sauce for anyone who does like spicy things.
