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

Step 1

Preheat oven to 450°F.

Step 2

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 3

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Step 4

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 5

Meanwhile, wash and dry the fresh produce.

Step 6

Peel and mince ginger. Place in a medium bowl along with soy sauce, chili-garlic sauce, oil, and maple syrup. Whisk to combine the marinade. Transfer half of the marinade to a small bowl and set aside for serving.

Step 7

Medium dice tofu, add to the medium bowl with the marinade, and gently stir to coat. Set aside. (Wipe baking sheet dry with paper towels and reserve for later use.)

Step 8

Trim and thinly slice Brussels sprouts crosswise. Transfer to a large baking sheet pan.

Step 9

Thinly slice mushrooms and add to the baking sheet with the Brussels sprouts.

Step 10

Trim off root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces. Add to the baking sheet.

Step 11

Drizzle veggies with oil and season with salt. Toss to combine, then spread out in an even layer.

Step 12

Transfer tofu to the reserved baking sheet and spread out in an even layer. Drizzle with any leftover marinade in the bowl.

Step 13

Place baking sheets in the oven and roast, stirring halfway through, until veggies are tender and tofu is golden, 20-25 minutes.

Step 14

Meanwhile, roughly chop cashews.

Step 15

When the veggies and tofu are done, remove from the oven. Sprinkle cashews over veggies and toss to combine.

Step 16

To serve, divide rice, tofu, and veggies between plates or bowls; drizzle with remaining marinade. Enjoy!