Roasted Brussels Sprouts and Tofu With Chile Lime Dressing

Preparation

1. Step 1

   Heat oven to 400 degrees.

2. Step 2

   Place tofu on a plate lined with paper towels or a clean kitchen towel. Cover the tofu with another layer of paper towels or another clean kitchen towel. Place a flat, heavy object on top, such as a cutting board or cast-iron skillet. For extra weight, you can add canned goods or a heavy pot on top of the flat object. Let it sit and drain while prepping the brussels sprouts.

3. Step 3

   Trim the stem ends off the brussels sprouts, roughly chop them into bite-sized pieces and place them in a large bowl. Cut the tofu into ¾-inch squares and place in the same bowl along with 1½ tablespoons oil and 2 teaspoons salt (see Tip). Toss then transfer the brussels sprouts and tofu to a sheet pan lined with parchment paper (reserve the bowl). Roast, tossing them on the pan about halfway through, until brussels sprouts are tender and some of the leaves are browned and crisp, 25 to 30 minutes.

4. Step 4

   Meanwhile, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano and mince it finely. Add it to the bowl along with the lime juice, fish sauce, maple syrup, remaining 1 tablespoon oil and half of the chopped herbs. Whisk to combine well, then check for seasoning, adding salt if necessary.

5. Step 5

   Allow tofu and brussels sprouts to cool for about 5 minutes before adding to the bowl with the dressing. Toss and serve immediately over rice, topped with more chopped herbs and any additional toppings.