For the Spicy Baked Tofu
½ lb. extra firm tofu, drained and pressed at least 20 minutes
1 tbsp. soy sauce
1 tbsp. sriracha
1 tbsp. apple cider vinegar
2 tsp. maple syrup
½ tsp. sesame oil

For the Brussels Sprout Fried Rice
3 tbsp. soy sauce
1 tbsp. maple syrup
1½ tbsp. vegetable oil
½ tbsp. sesame oil
3 scallions, chopped, white and green parts separated
2 garlic cloves, minced
1 tbsp. fresh grated ginger
3 cups very thinly sliced Brussels sprouts
3 cups cooked rice (preferably a day or so old)
2 tsp. toasted sesame seeds

1 tbsp soy sauce 1 tbsp sriracha 1 tbsp apple cider vinegar 2 tsp maple syrup 3 tbsp soy sauce 1 tbsp maple syrup 1 ½ tbsp. vegetable oil 3 scallions, chopped, white and green parts separated 2 garlic cloves, minced 1 tbsp fresh grated ginger 3 cup s very thinly sliced Brussels sprouts 3 cup s cooked rice (preferably a day or so old) 2 tsp toasted sesame seeds

Make the Spicy Baked Tofu
1. Preheat oven to 400°.
2. Cut tofu into ½ inch cubes.
3. Stir soy sauce, sriracha, vinegar, maple syrup and sesame oil together in a small bowl. Add tofu cubes and toss to coat.
4. Arrange tofu cubes in an even layer on parchment lined baking sheet, reserving any excess marinade. Bake 15 minutes, gently turn and spoon or brush reserved marinade over cubes. Bake another 15 minutes, until crispy in spots.

Make the Brussels Sprout Fried Rice
1. Stir soy sauce and maple syrup together in small bowl. Set aside.
2. Heat oils in large wok or skillet over high heat. Add white parts of scallions, garlic, and ginger. Stir fry for 1 minute.
3. Add Brussels sprouts. Stir fry 2 minutes.
4. Add rice and soy sauce-maple syrup mixture. Continue to stir fry until Brussels sprouts are tender-crisp and bright green, and rice has dry, crispy spots, about 5 minutes.
5. Remove from heat and stir in spicy baked tofu.
6. Divide onto plates and top with green parts of scallions and sesame seeds.