I love Brussels sprouts and tonight’s recipe – Brussels Sprouts and Tofu (pg. 105) – got me thinking about their history. They are called Brussels Sprouts because they originated in Belgium, so are they just “sprouts” there? Something to ponder while I enjoyed this delicious dish. 😉
The ingredients were easy enough. The most expensive item was the sesame oil. But I know I’ll use it again, so it was worth the money. One problem I encountered was the mushrooms. Chef says to use shiitake, but I looked at a few grocery stores here and could not find them. So I used crimini (according to the internets, these are good substitutes…). However, for those who do not live in such an isolated place as Alaska, I am sure finding shiitake mushrooms will be easier.
I began by making the marinade and got the tofu in the bowl right away.
Then I washed all the veg and got to work pan-frying the sprouts. Chef said to just let them sit in the frying pan – do not stir – so that some parts get brown and other parts remain green. I fried them just long enough to cook through, but still be crunchy (and to maintain that brussel-sprouty-flavor, which they did!).
Then saute the mushrooms, green onion, and chile. Then the tofu (I fried mine a little longer than Chef recommended, as I generally don’t like soft tofu – its a texture thing).
Then add everything together in the pan for a last re-heat and serve!
As per the book, I garnished mine with cilantro and sesame seeds and it was AMAZING! As Chef says: “The delicious sweet sauce lends vibrancy to the dish and makes it utterly addictive.” I cannot agree more! 5 stars. Good-bye to the days of tossing my sprouts with olive oil, salt, pepper, and a little balsamic and honey. No more! This recipe was easy enough and yummy enough to make again and again. I did not serve mine with rice, but might next time (when I have someone to share with!). Here’s how mine turned out (no picture in the book):