Tofu and brussels sprout rice bowl

Start by cooking the rice.

- Shred the brussels sprouts.
- Dice the onions, mushrooms, and green onions.
- Julienne the carrots.

- Slice tofu into rectangles and season with sesame oil, soy sauce, sriracha, salt and pepper.
- Bake or fry in a skillet until desired crispiness is reached. Set aside.

- In a pan, saute the onion over medium heat.
- Add the carrots and mushrooms and cook a few more minutes.
- Add the shredded brussels sprouts and cook until tender (about 3 min). Don't overcook the brussels sprouts.
- Stir in soy sauce. Season with salt.

- Divide the rice into bowls and top with the veggies and tofu. Drizzle with sesame oil, and top with sesame seeds and green onions.