Green Curry Panko Tofu
with spicy Brussels sprouts
- Rice, uncooked white or brown - 1 cup
- Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm 'steaks' (vacuum-packed preferable)
- Cilantro leaves - 1 Tbsp , finely chopped
- Butter - 3 Tbsp
- Curry paste, green - 2 Tbsp (check to be sure this is vegetarian as some contain fish)
- Honey - 2 tsp
- Soy sauce, low-sodium - 1 tsp
- Panko breadcrumbs - 1/2 cup
- Limes - 1 , wedges
- Foil - for lining pan
- Brussels sprouts - 1 lb , halved
- Oil, cooking - 1 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Honey - 2 tsp
- Red pepper flakes - 1/2 tsp
Rice - (If prepping right before cooking, get oven heating while continuing with prep.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Brussels sprouts - Trim and slice in half. (Can be done up to 5 days ahead)
Make crust - Chop cilantro. Melt butter in the microwave (~1 minute). Mix butter with green curry paste, honey (portion for tofu), soy sauce (portion for tofu), panko, and cilantro.
Limes - Slice into wedges.
Heat oven to 400F / 204C degrees. Line a sheet pan with foil.
Toss Brussels sprouts with oil, soy sauce (portion for Brussels sprouts), honey (portion for Brussels sprouts), red pepper flakes, and some salt. Spread out on sheet pan and roast, shaking the pan halfway through cooking, until bright green and starting to turn tender, about 10 minutes (depending on size).
After the initial 10 minutes has passed, remove the pan from the oven and move the Brussels sprouts to the edges of the pan. Place tofu in a single layer in the center of the pan. Season the tofu lightly with some salt and pepper. Spoon crust over tofu, pressing gently to help it stick.
Return the pan to the oven and continue cooking until the the crust on the tofu is golden and the Brussels sprouts are tender, 12 to 16 minutes more. (Keep an eye on the tofu towards the end of cooking. If the panko begins to burn, cover it loosely with a piece of foil for the remainder of the cooking time.)
Squeeze half the lime wedges over the Brussels sprouts and panko.
If rice was cooked ahead, reheat in the microwave.
Serve tofu over rice with Brussels sprouts and extra lime wedges on the side. Enjoy!