Sheet Pan Tofu with Peanut Sauce and Brussels Sprouts

INGREDIENTS

24 oz

brussels sprouts

14- oz block of extra firm tofu

Rice (for serving)

1/2 cup

reduced-sodium soy sauce

1 tbsp

sesame oil

1 tbsp

rice wine vinegar

1 tbsp

maple syrup

4 cloves

garlic (minced)

1 1/2

" knob of fresh ginger (minced)

1 tsp

sriracha

1/3 cup

creamy peanut butter

1/4 cup

reduced-sodium soy sauce

2 tsp

maple syrup

2 tsp

mirin

1 tsp

sriracha (to taste)

1 clove

garlic (minced)

1/2 tsp

sesame oil

2 tbsp

water (or enough to thin to your liking)