By Nisha Melvani

Miso Soy Tofu and Brussels

Ingredients

3 servings

4 cupsBrussels sprouts

halved

1 tablespoonneutral cooking oil

plus more for pan frying

salt

1 blockextra-firm tofu

cut into 1/2-inch rectangles

Cornstarch

for coating tofu

3 ouncesnoodles

For the sauce:

½ cuplow-sodium soy sauce

or tamari

2 teaspoonsmellow white miso

dissolved in 1 tablespoon plus 1 teaspoon water

2 tablespoonsrice vinegar

3 tablespoonsmaple syrup

2 teaspoonstoasted sesame oil

2 teaspoonsgarlic chili oil

or sriracha

2 teaspoonsgrated ginger

2 teaspoonsarrowroot starch

or cornstarch

Instructions