Cooking Time: 45 minutes

Serves 4-6

What You Need:

• 1 English cucumber (thin-skinned), thinly sliced
• 1 ½" piece ginger, peeled, finely grated
• Salt
• ½ tsp sugar
• Rice vinegar
• 1 head of broccoli, cut into bite-sized pieces
• ½ pound of Brussels sprouts, cut into halves
• Neutral oil, such as vegetable
• 1 12-oz. block firm tofu, drained, patted dry, cut into squares
• ¼ cup Tamari or soy sauce
• 3 Tbsp. honey
• 1 pouch of Haven’s Kitchen Nutty Lemongrass sauce
• 3 scallions, thinly sliced
• ½ bunch cilantro, chopped

 How to Make It:

1.  Make quick pickles: Toss cucumbers with the ginger, a pinch of salt, the sugar, and 1 Tbsp. vinegar. Chill until ready to use
2. Roast the broccoli and sprouts: Preheat oven to 425. Toss the veggies with a glug of oil and a pinch of salt and spread out on a sheet pan. Roast for 20 minutes till tender and crispy
3. Make Tofu: In a medium pan, heat enough oil to coat the skillet over medium-high until shimmering. Cook tofu, undisturbed, until very crisp, 4–5 minutes. Flip and cook the other side til crisp. While the tofu is cooking, whisk the tamari and the honey together. Transfer tofu to a plate and wipe out the pan
4. With the heat on low, and add soy sauce mixture and cool until the glaze thickens, about 4 minutes. Cut the heat and squeeze about ½ pouch of the Nutty Lemongrass sauce into the pan. Whisk until combined
5. Add the tofu and the veggies to the pan and toss with the sauce. Serve topped with the cucumbers, scallions and cilantro