Subj : 100 Easy Dinners - 092
To : All
From : Dave Drum
Date : Mon Dec 09 2024 08:43 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sheet-Pan Tofu & Brussels Sprouts w/Hoisin-Tahini Sauce
Categories: Vegetables, Sauces, Herbs
Yield: 4 servings
MMMMM------------------BRUSSELS SPROUTS & TOFU-----------------------
2 lb Brussels sprouts; trimmed,
- halved
Extra virgin olive oil
Salt & black pepper
28 oz (2 pkg) extra-firm tofu;
- drained, in 1/4" slices
MMMMM---------------------------SAUCE--------------------------------
3 tb Hoisin sauce
3 tb Tahini
1 cl Garlic; grated
Set oven @ 450ºF/232ºC, and arrange the racks in the
bottom and middle positions.
You will need two rimmed sheet pans. Place the brussels
sprouts on one sheet pan and drizzle with about 2
tablespoons of olive oil. Season with 1 teaspoon of salt
and a few turns of black pepper. Toss to ensure the
sprouts are well coated.
On the second sheet pan, drizzle with 1 to 2 tablespoons
of olive oil and tilt the pan so the oil coats the
surface. Place the tofu slices onto the pan and season
well with about 1 to 1½ teaspoons of salt and several
turns of black pepper. Drizzle the tops of the tofu with
more olive oil.
Place the two sheet pans into the oven, on the middle
and bottom racks, and roast for 25 to 30 minutes,
switching the pans halfway through. When ready, the
brussels sprouts will be tender and crispy in spots and
the tofu will be lightly golden.
Meanwhile, place the hoisin, tahini, garlic and 3
tablespoons of water in a small bowl and whisk until
combined. The sauce should be thick, but with a pourable
consistency. (If it looks too thick, you can add a touch
more water.)
Serve the brussels sprouts alongside the tofu and
drizzle over the hoisin-tahini sauce. Eat warm or at
room temperature.
By: Hetty Lui McKinnon
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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