Brussels Sprouts and Tofu

I normally stay away from non-fermented tofu, but this was a recipe in the cookbook "Plenty" I had to try. The Brussels are sauteed until almost charged and the tofu is marinated in a sweet chili sauce.


2 tbsp sweet chili sauce
1 1/2 tbsp Tamari (soy sauce)
3 tbsp toasted sesame oil
1 tsp rice vinegar
1 tbsp maple syrup
5 oz firm tofu
1 lb Brussels sprouts
3/4 Grapeseed Oil
1 cup sliced green onions
1 1/2 cups mixed mushrooms sliced (shitake, oyster, portobello, etc)
1 cup cilantro leaves


Whisk together in a bowl the chili and soy sauces, 2 tablespoons of the sesame oil, the vinegar and maples syrup. Cut the tofu block into 3/8-inch-thick slices and then each slice into two squarish pieces. Gently stir into the marinade and set aside.


Trim the bases off the sprouts and cut each from the top to bottom into three slices. Take a large nonstick pan, add 4 tablespoons of grapeseed oil and heat up well. Put in half the sprouts and cook on high heat for about 2 minutes. Don't stir much. You want the sprouts to almost burn in a few places and cook through but remain crunchy. Remove to a bowl. Repeat with more oil and the rest of the sprouts. Remove all the sprouts from the pan. 


Add 2 more tablespoons of grapeseed oil to the pan, heat up and saute the green onions and mushrooms for 1 to 2 minutes. Transfer to the sprout bowl.


Leave the pan on high heat. Use tongs to lift half the tofu from the marinade and gently lay them in the pan (be careful, the oil will spit!), spacing them apart in one layer. Reduce the heat to medium and cook 2 minutes on each side, or until they get a nice caramelized color. Transfer to the sprout bowl and repeat with the rest of the tofu.


Once the tofu is cooked, remove the pan from the heat and return all the cooked ingredients to it. Add the remaining tofu marinade and half the cilantro leaves. Toss everything together and allow to cool down slightly in pan. Serve warm and top with the rest of the cilantro leaves.


Serves 4