I recently stumbled across this recipe for Tofu and Roasted Brussel Sprouts in a Sweet Chili Sauce. It contains all of my favorite ingredients, so I figured I would like it. In fact, I own the cookbook that the original recipe came from: Plenty by Yotam Ottolenghi. It's one of my favorite cookbooks for vegetarian inspiration, but many of the recipes intimidate me. This was a great introduction. It was easy to make and tasted gourmet, so I highly recommend it.
Prepping the green onion and the shitakke mushrooms.
Marinating tofu in the delicious sauce.
Tofu and vegetable mixture cooking.
The final product, served over brown rice.