Brussels sprouts and tofu

April 4, 2012

Brussels sprouts and tofu

Page 105, Ottolenghi


Yes, oh yes. Magically delicious brussels made even better? Amazing, but yes. I would never have thought to pair with tofu and add cilantro, but this was totally delish-squish, my friends. Make it immediately. Use the recipe below. Thank me later.



Brussels sprouts and tofu

Serve with steamed rice. Serves four.

10 extra oz firm tofu
2 tbsp chilli sauce ( I used sriracha)
1½ tbsp soy sauce
3 tbsp sesame oil
1 tsp rice vinegar
1 tbsp maple syrup
1 lb brussels sprouts
3/4 cup  oil ( i used peanut, he suggests sunflower)
1 and 1/2 cups shiitake mushrooms, halved

1 cup green onion, sliced
½ small red chili, deseeded and

1 cup roughly chopped cilantro
1 tbsp toasted sesame seeds

First, marinate the tofu. In a bowl, whisk together the chilli sauce, soy, two tablespoons of sesame oil, vinegar and syrup. Cut the tofu block into thick slices and then each slice into two squarish pieces. Gently lay in the marinade and set aside.

Trim the bases off the sprouts and cut each lengthways into three thick slices. Take a large, nonstick pan, and in it heat up four tablespoons of  oil. Add half the sprouts and a little salt, and cook on high heat for two minutes. Don’t stir much – you want them almost to burn in a few places and cook through but remain crunchy. Transfer to a bowl and repeat with the rest of the sprouts.

Add two more tablespoons of oil to the pan, heat up and sauté the green onion, chili and mushrooms for a minute or two. Transfer to the sprout bowl.

Leave the pan on high heat and, using a pair of tongs, lift half the tofu from the marinade and gently lay in the pan (be careful: the oil may spit), spaced apart and in one layer. Lower the heat to medium and cook for two minutes on each side until nicely caramelised. Transfer to the sprout bowl and repeat with the rest of the tofu.

Once all the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the tofu marinade and half the cilantro. Toss together and allow to cool slightly in the pan. Taste and add salt if needed. Stir in the remaining sesame oil (extra, if you like) and serve warm, not hot, garnished with sesame seeds and the rest of the cilantro.


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