Tuesday, March 12, 2013

Spicy Brussels Sprouts And Tofu With Sweet Chili-Sesame-Soy Sauce

I love Brussels sprouts prepared any old way. Tofu...is a different story. On one hand, I know tofu is good for us so I am always on the lookout for delicious tofu recipes. On the other hand tofu is not something I crave - unless it is prepared with a really, really, really good marinade. And that is what this recipe is all about. Stir fried Brussels sprouts and tofu tossed in a marinade that is savory, sweet and spicy all at once. This addictive sauce is an extraordinary blend of sweet chili, sesame oil and soy sauce amped up {if you choose} with a chili pepper. If you can't tolerate spicy food, use a mild pepper.  Mr. and I are always up for an endorphin rush so I opted for a fiery habanero pepper. With a side of rice, this is a magical meal.

Spicy Brussels Sprouts And Tofu With Sweet Chili-Sesame-Soy Sauce

2 T sweet chili sauce
1T + 1/2T low sodium soy sauce
3 T sesame oil
1 t rice vinegar
1 T maple syrup
5 oz firm tofu, drained and cut into 3/8" thick, bite size rectangles
1 lb young, small Brussels sprouts, stem removed and sliced into thirds
grapeseed oil
1 c sliced scallions 
1 c + 1/2 c mushrooms {shiitake or button}, cut into large, bite size pieces
1/2 - 1 small chili pepper, diced
1 c cilantro leaves, coarsely chopped
1 T toasted sesame seeds {optional}

In a small bowl, whisk together the chili sauce, soy sauce, 2 T of sesame oil, vinegar and maple syrup. Gently add the tofu to the marinade, stir and set aside.

In a large nonstick skillet, add just enough grapeseed oil to swirl and lightly coat the pan. Heat to medium high and add half the Brussels sprouts and a little bit of salt. Cook for about 2 minutes, barely stirring sprouts begin to char slightly. Transfer sprouts to a plate and repeat with the remaining sprouts.

When sprouts are cooked and set aside, add more grapeseed oil to the skillet, again just enough to swirl and lightly coat the pan. Add the green onions, chili and mushrooms and saute over medium-high heat for 1 - 2 minutes.  Transfer vegetables to the plate with the Brussels sprouts.

Leaving the skillet over medium-high heat, use tongs to transfer tofu to the skillet in a single layer.  Reduce heat to medium and cook tofu for 2 minutes on each side or until start to turn light brown.  

Once the tofu is cooked, remove skillet from heat and return cooked vegetables to it.  Stir in remaining tofu marinade and half the cilantro. Taste and adjust salt of necessary. Stir in remaining sesame oil. Garnish with sesame seeds and remaining cilantro. Serve warm.
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Source: Adapted from Plenty, Yotam Ottolenghi

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