I love brussel sprouts but when they’re not being served with a turkey (i.e. when they’re being served in my house, as I leave the turkey cooking to the experts) and I’ve already sautÃ©d them up with chestnuts and bacon a few times, I’m looking for something else to do with them. Enter (yet another) Yotam Ottolenghi recipe.
This recipe demonstrates why Ottolenghi is such a king of Fusion cuisine. A spicy chinese stir-fry with brussel sprouts. And it has maple syrup in it too. Brilliant. The tofu is marianted in the maple syrup along with chilli sauce (I used chilli bean sauce as that’s all I had, seemed to do the trick), soy sauce, sesame oil and rice vinegar. If you can get the firm tofu from a chinese supermarket which comes in water (like I did), you need to drain and press this first so that it will suck up the marinade.
I even treated myself to including the fresh shitake’s as suggested in the recipe. A treat because I had to go to Fresh and Wild Wholefoods to find them (and so it goes without saying: paidÂ silly money for them). I think you can find them in Sainsbury’s sometimes but that was not an option for me this time.
I used little over half the amount of brussel sprouts recommended as that was all I got in my veg bag (once I’d peeled off the outside leaves which were looking a little worse for wear after waiting a week to be eaten!). I think these proportions were just fine.
Looks alright doesn’t it? Â Tasted absolutely fabulous. We had it with plain white rice.