Dana Treat – Treat Yourself

Loving Ottolenghi

Posted March 21, 2011

Brussels Sprouts and Tofu
Adapted from Plenty
Serves 3-4

I served this with brown rice and plenty of hot chili sauce.  I used a large cast iron skillet to make the whole dish and was able to cook the sprouts and the tofu in one batch.  If you have a smaller pan, I would do each of them in two batches.  You want to make sure tofu and the vegetables have plenty of contact with the pan and don’t end up steaming.

2 tbsp. sweet chili sauce
2 tbsp. soy sauce
2 tbsp. toasted sesame oil
1 tsp. rice vinegar
1 tbsp. maple syrup
12 ounces extra firm tofu
1 pound brussels sprouts
Kosher salt
Canola oil
3 scallions, white and green parts, thinly sliced
1 red chili, seeded and finely diced
8 ounces shiitake mushrooms, stems removed and thinly sliced
¼ cup finely chopped fresh cilantro

First marinate the tofu.  Whisk together in a shallow dish the chili and soy sauces, the sesame oil, vinegar, and the maple syrup (I used a Pyrex pie plate).  Cut the block of tofu into ½-inch thick slices and then each slice into 6 squares.  Add the tofu to the marinade and gently toss.  Allow to marinate, turning the pieces occasionally, for 30 minutes.

Trim the bases off the sprouts and cut each from top to bottom into three thick slices.  Heat a large skillet over medium-high heat and add just enough canola oil to coat the bottom of the pan.  Add the sprouts along with a large pinch of salt and cook for about 3 minutes without stirring.  You want them to brown a bit.  Then stir them occasionally until they reach your desired degree of doneness (I like mine soft and not crunchy).  Remove to a bowl.

Add just a bit more oil and toss in the scallions, chili, and mushrooms.  Again, allow to cook and brown, about 6 minutes in all, and add to the bowl with the sprouts.

Carefully add the tofu to the pan and allow to cook for 3 minutes without stirring.  Using tongs, turn each piece of tofu over and allow the other side to brown, about another 2-3 minutes.  Add the contents of the sprout bowl, along with the remaining tofu marinade and the cilantro.  Toss everything together gently and turn off the heat.  Taste, and add salt as needed.

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