Crispy Brussels Sprouts with Tofu, Rice and Peanut Sauce

• 150 g white rice
• 400 g Brussels sprouts
• 1 tbsp neutral oil, plus 1 tbsp for frying the tofu
• ¼ tsp salt
• 250 g firm tofu
• 50 g peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp maple syrup
• 1 small garlic clove, finely grated
• 3–5 tbsp warm water
• 1 spring onion, thinly sliced into rings
• 1 tsp sesame seeds

How to make it

1. 1

   Cook the rice according to the package directions. Drain if needed and keep covered to stay warm.

2. 2

   Preheat the oven to 220 °C (200 °C fan). If using an air fryer, preheat it to 190 °C. Trim the Brussels sprouts, halve them and toss with 1 tbsp oil and the salt.

3. 3

   Arrange the Brussels sprouts cut-side down on a baking sheet, without piling them up. Roast in the oven for 20–25 minutes, turning them halfway through. Cook them in a single layer in an air fryer for 12–16 minutes, shaking the basket halfway through. Cook in batches if your air fryer is small.

4. 4

   Meanwhile, pat the tofu dry and cut it into cubes. Heat the remaining 1 tbsp oil in a frying pan and cook the tofu until golden brown all over, about 8–10 minutes.

5. 5

   Stir the peanut butter, soy sauce, lime juice, maple syrup and garlic together in a small bowl. First add 3 tbsp warm water and stir until smooth. Add a little more water to thin the sauce if you like.

6. 6

   Divide the rice among bowls and top with the tofu and Brussels sprouts. Spoon over the peanut sauce and finish with the spring onion and sesame seeds.