Dinner Bowl #28

 

Being a somewhat stubborn person, I'm still using the oven kind of a ridiculous amount, but, hey. It's oven weather and I'm not going to apologize.

So here we have steamed white rice, crispy firecracker brussels sprouts (recipe from Rabbit & Wolves) red peppers and onions in a sweet miso sauce (recipe from Just Bento Cookbook (2010)), ketchup glazed baked tofu (recipe from A Virtual Vegan), and a sliced cucumber stuck in wherever there was a gap (because I should have put this in a larger bowl, but I didn't, and here we are).

The firecracker sauce for these brussels sprouts is absurdly hot, and I'm glad I didn't sauce all of my sprouts. The sprouts themselves are delicious and crispy, and they do need a sauce, but maybe some Asian barbecue sauce would do the trick. I enjoyed this, but it was fiery, and I would have enjoyed it more if it wasn't so hot.

Cucumbers were necessary for survival.

The peppers and tofu I've made before, and loved, so it's no surprise I loved them both here. I pressed the tofu this time before baking, which gave it a delicious, chewy and firm texture when it was done. I also left the sriracha out of the glaze because there was so much in the firecracker sauce. This was wise.

White rice this time instead of brown mostly because I forgot to start the rice in time to have brown, but I do love white rice and sometimes I just have what I love, I guess! Brown rice would be good here, too, though.