Shaved Sprouts with Five Spice Tofu & Almond Sauce

🥘 Ingredients

• potato starch or arrowroot powder 2 tbsp
• garlic powder 1 tsp
• onion powder 1 tsp
• Chinese five spice powder 1 tsp
• kosher salt 1 tsp
• ground white pepper or black pepper ¼ tsp
• Tofu Crumbles 1
• extra virgin olive oil or avocado oil 3 ½ tbsp
• Brussels sprouts 1 ½ lb
• Kosher
• fresh ginger 1 inch
• garlic cloves 3
• creamy almond butter 5 tbsp
• sriracha 1-2 tbsp
• toasted sesame oil 1 tbsp
• agave nectar or pure maple syrup 1 tbsp
• Chinese black vinegar 1 ½ tsp
• soy sauce or tamari ½ tbsp
• Cooked Farro 2 ½ cup
• cilantro leaves and tender stems 1 handful
• roasted peanuts or cashews ¼ cup
• lime 1

Chinese Tofu Seasoning

1. 1

   Prepare: potato starch or arrowroot powder , garlic powder , onion powder , Chinese five spice powder , kosher salt , ground white pepper or black pepper .
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: Tofu Crumbles , extra virgin olive oil or avocado oil , Chinese Tofu Seasoning ( timer 1/2 tbsp) (from meal prep), Brussels sprouts , Kosher salt and freshly cracked black pepper. For the almond-sesame sauce: fresh ginger , garlic cloves , creamy almond butter , sriracha , toasted sesame oil , agave nectar or pure maple syrup , Chinese black vinegar , soy sauce or tamari , Cooked Farro , cilantro leaves and tender stems , roasted peanuts or cashews , lime .
5. 5

   Arrange a rack in the top third of the oven and another on the bottommost shelf, and preheat to 425ºF / 220ºC. Line a rimmed sheet pan with parchment paper.
6. 6

   Pat dry any moisture on the Tofu Crumbles. In a large bowl, gently toss the tofu with 1 1/2 tbsp oil and Chinese Tofu Seasoning, using your hands or a silicone spoonula. Spread out on the lined pan.
7. 7

   In the same bowl, toss the Brussels sprouts with 2 tbsp of oil. Season well ( timer tsp kosher salt and pepper to taste). If the sprouts feel dry, add a bit more oil. Spread out on an unlined rimmed sheet pan.
8. 8

   Roast the tofu on the top rack and the sprouts on the bottom for 15 minutes . Remove from the oven. Toss the sprouts around and flip the tofu as best you can. Roast for 10 more minutes, or until the sprouts are browned on the edges and tender, and the tofu is golden brown and chewy with a slight crisp. (If your sprouts aren’t super thin, cook for 5 more minutes for more browning.)
9. 9

   While that roasts, make the Almond-Sesame Sauce and finish the farro.
10. 10

    Almond-Sesame Sauce: Grate the ginger and garlic (or finely mince them). Add the almond butter to a microwave-safe bowl and heat for 25 seconds to loosen it. To the almond butter, whisk in the ginger, garlic, sriracha, sesame oil, agave, vinegar, and soy sauce. Whisk well to combine. Add 1-2 tbsp of water and whisk until thick but pourable. Taste, adding an extra 1/2 tsp vinegar for tang, an extra 1/2 tsp soy sauce for salty savoriness, or more agave and/or sriracha as desired.
11. 11

    Reheat the Cooked Farro. Add to a microwave-safe bowl, add a few sprinkles of water, cover, and heat until warmed through. While the farro reheats, chop the cilantro, reserving a small handful for garnish. While the farro is still warm, season it with salt and pepper to taste, and fold in most of the cilantro. Chop the peanuts, if using.
12. 12

    Assemble: Divide the seasoned farro between bowls. Top with roasted sprouts and tofu. Spoon the Almond-Sesame Sauce on top and garnish with reserved cilantro. Top with peanuts, if using. Serve with lime wedges and squeeze on top before enjoying.