Ingredient:

• 1 ¼ cup brown rice, preferably short grain
• 1 ½ pounds Brussels sprouts
• 1 ½ tablespoons extra-virgin olive oil
• Fine grain sea salt
• 1 block (15 ounces) organic extra-firm tofu
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon reduced-sodium tamari* or soy sauce
• 1 tablespoon arrowroot starch or cornstarch
• ¼ cup reduced-sodium tamari* or soy sauce
• 3 tablespoons honey or maple syrup
• 2 tablespoons rice vinegar
• 2 teaspoons toasted sesame oil
• 1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
• 2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
• Big handful fresh cilantro leaves, torn by hand