Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

INGREDIENTS

1 1/4 cups

brown rice, preferably short grain

1 1/2 lb

Brussels sprouts

1 1/2 tbsp

extra-virgin olive oil

Fine grain sea salt

block (15 ounces) organic extra-firm tofu

1 tbsp

extra-virgin olive oil

1 tbsp

reduced-sodium tamari* or soy sauce

1 tbsp

arrowroot starch or cornstarch

1/4 cup

reduced-sodium tamari* or soy sauce

3 tbsp

honey or maple syrup

2 tbsp

rice vinegar

2 tsp

toasted sesame oil

to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)

2 tbsp

sesame seeds (I used black sesame seeds but regular white are fine as well)

Big handful fresh cilantro leaves, torn by hand