Spicy Ginger-Soy Rice Bowl with Tofu, Mushrooms & Brussels Sprouts

Directions

1. Preheat the oven to 450°F and line a baking sheet for roasting.
2. Press the tofu briefly between towels to remove excess moisture, then cut it into medium chunks and toss with a portion of the ginger-soy marinade.
3. Rinse the jasmine rice under cold water, then combine with an equal amount of water in a small saucepan. Bring to a boil, cover, and simmer on low until the liquid is absorbed, about 15–18 minutes; keep covered off heat for 5 minutes.
4. Whisk the minced ginger with soy sauce, chili-garlic sauce, a bit of oil, and maple syrup to form a marinade; reserve half for serving.
5. Spread the tofu on one half of the hot baking sheet and the vegetables on the other half. Drizzle the vegetables with oil and a pinch of salt.
6. Roast, stirring halfway, until the vegetables are tender and the tofu is lightly golden, about 20 minutes.
7. Roughly chop the cashews while everything roasts.
8. Combine the roasted veggies with the tofu and sprinkle the cashews over the mix; toss to combine and finish with any remaining marinade for serving.
9. To serve, divide the rice among bowls, top with the roasted tofu and vegetables, and drizzle with the reserved marinade.