BBQ Tofu Bowl

🥘 Ingredients

• firm tofu 14 oz
• cornstarch 2 Tbs
• vegetable oil 2 Tbs
• kosher salt ½ tsp
• barbecue sauce 0.33 cup
• quinoa 1 cup
• water 1 ¾ cups
• kosher salt ½ tsp
• Brussels sprouts 1 lb
• olive oil 2 Tbs
• kosher salt ½ tsp
• red onion ½
• cider vinegar 1 Tbs
• flat-leaf parsley ¼ cup
• ranch dressing 0.33 cup

1. 1

   Press the tofu or the glaze slides straight off it.
2. 2

   Press firm tofu between towels under a weight 20 min , then cut it into 3/4-inch slabs.
3. 3

   Roast @&( timer tossed with cornstarch , vegetable oil and kosher salt on a sheet pan at 450°F (230°C) 25 min , turning once, until the edges are firm and gold, then brush it with barbecue sauce and give it 5 min more.
4. 4

   Toast quinoa dry in a saucepan 3 min , until it smells nutty, then add water and kosher salt , 15 min covered, and 10 min off the heat.
5. 5

   Roast Brussels sprouts tossed with olive oil and kosher salt cut side down at 450°F (230°C) 22 min , not turned, until the flat faces are nearly black.
6. 6

   Fork @&( timer into four bowls, lay @&( timer and @&( timer over it, and finish with red onion , cider vinegar , flat-leaf parsley and ranch dressing .