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   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   
        
     Uncle Dirty Dave's Archives   
       
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