Meatless Monday!

Brussel Sprouts & Tofu

So, I appreciate that this combo might be many people's idea of hell. Though I've always been a sprout fan (well, post-primary school anyways)  I've long had a hatred of tofu. My flatmate cooks it all the time, and I've been sampling some along the way, and its actually not all bad. Provided whatever it is marinated in is good!

I have posted before about the fabulous Ottolenghi cookbook my gorgeous friend sent me from London. I was lucky enough to visit the actual Ottolenghi cafe in Notting Hill when I was there a few weeks ago, it is beyond fabulous. The head chef there has a column in the Guardian, one of my favourite newspapers. His stuff is wonderful, simple, but packed full of flavour. 

This dish far, far outdid my expectations -- it really was fantastic, so delicious, easy, healthy - just everything you could hope for in a meal. Bon Apetit!

PS - apologies for lack of pics, a girlfriend had stopped by & I was so busy chatting I didn't remember to take any photos until it was on the table. 

150g firm tofu
2 tbsp chilli sauce 

*I didn't have any (I don't think you're meant to use the sweet chilli stuff), so used 1 tsp of chilli in its place.
1½ tbsp soy sauce
3 tbsp sesame oil
1 tsp rice vinegar
1 tbsp maple syrup
500g brussels sprouts
180ml sunflower oil

*I used peanut oil, as I had very little sunflower oil
Salt
100g spring onion, sliced
½ small chilli, deseeded and finely chopped
120g shiitake mushrooms, halved
15g picked coriander leaves
1 tbsp toasted sesame seeds

First, marinate the tofu. In a bowl, whisk together the chilli sauce (or powder - you could probably use a few dashed of tabasco too if you fancied), soy sauce, two tablespoons of the sesame oil, vinegar and syrup. Cut the tofu block into 0.5cm 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 heat up four tablespoons of whichever oil you're using. 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 onion, chilli 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 very careful: the oil may spit, and far), space apart, 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 coriander. 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 coriander.

I served this on top of some streamed brown rice. Delicious!