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Lemon Rice with Peanut Tofu and Masala Brussels

Serves 4 for the rice, but 2 for the tofu and brussels.
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Servings 4

Ingredients
  

  • 2 tbsp avocado oil
  • 3 cups cooked rice preferably refrigerated in advance or day old
  • 1 tsp mustard seeds
  • 1 tbsp grated ginger
  • 2 green chilis, minced
  • ½ tsp hing (asafetida)
  • 1 tsp chana dal
  • 1 tbsp urad dal
  • ½ tsp turmeric
  • 10-12 curry leaves
  • ¼ cup toasted peanuts
  • ¼ cup lemon juice

Peanut Baked Tofu

  • 8-10 oz. firm tofu (~ 2/3 of a block)
  • ½ tsp cornstarch
  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • ½ tbsp sesame oil
  • 1 tsp chili garlic paste

Roasted Masala Brussels

  • 12 brussels sprouts, halved
  • ½ tsp garam masala
  • 1.5 tbsp olive oil
  • salt to taste

Instructions
 

  • For the lemon rice, heat oil in a saucepan over medium. Add mustard seeds and let them crackle.
  • Add ginger, chilis, hing. chana dal, and urad dal. Fry for 2 min. 
  •  Mix with curry leaves, turmeric, and peanuts for a few minutes.
  • Add rice and pour lemon juice in. Mix it together for a few minutes and it should be done! Top with more peanuts.
  • For the tofu and brussels, preheat oven to 400 F and bake brussel sprouts and tofu on the same baking sheet if possible. 
  • Brush brussel sprouts with olive oil and sprinkle salt and garam masala over the top. Bake for 25-30 min. 
  • Cut tofu into triangles and toss with cornstarch. Bake tofu for 25-30 min (until crisp).
  • Mix sauce ingredients in a small bowl and add a few tbsp warm water to thin to desired texture. Toss sauce with crisp baked tofu.