Wednesday, January 04, 2006

Stir-fried Brussels Sprouts and Tofu

If you think you don't like Brussels Sprouts (or tofu), you've obviously never tried this recipe.

Brussels sprouts and tofu are probably the most misunderstood foods in America. They gross some people out, but it's really not their fault. When prepared correctly, they're delicious.

If you get into the habit of making this a regular recipe, when some non-vegetarian hears that you're a vegetarian or vegan and asks, "What do you eat? Sprouts and Tofu? Har-Har-Har!"

You can be all, "Yeah. And I love 'em. Wanna make something of it, calf breath?" Hurray for vegetarians!

This recipe came out pretty good last night even though we don't have our optimum wok yet. (see previous post)

Ingredients
1 lb. Brussels Sprouts

1 block tofu (12-16 ounces)

1 Tbsp minced ginger

1/3 cup Vegetarian broth

1 1/2 Tbsp. Cooking Wine (preferably rice cooking wine)

1 tsp salt

3/4 tsp sugar
1 Tbsp. Vegetarian Oyster Sauce (optional)

Corn starch or tapioca starch

1 tsp sesame oil

1. Place the tofu between two plates to squeeze out some of the water for about 20 minutes.

2. Wash the Brussels sprouts and dry well (preferably in a salad spinner or kitchen towels). Remove the tough outer leaves, trim a bit off of the bottom and cut them into quarters.

3. Cut the tofu into blocks about the size of small playing dice.

4. Mix the broth, wine, salt and sugar together.

5. Heat the wok on the stove until it's VERY hot. Swirl in the oil, and once it's hot throw in the ginger. Stir-fry for 10 seconds.

6. Throw the Brussels sprouts into the wok and stir-fry for 4 minutes. If they start to too very dry, sprinkle a teaspoon of the broth mixture on them.

7. Pour the broth mixture over the Brussels sprouts and cover them with a lid. Cook for 3 minutes or until sprouts are tender and done.

8. Stir in the tofu and cook until it's heated through.

9. Most of the sauce should be thickened by now, but if not, ie if there's watery sauce in the bottom of your pan, you'll need to fix that. Push the veggies and tofu to one side and then sprinkle 1 tsp corn or tapioca starch into it, quickly whisking together and heating through until you have a thick sauce.

10. Remove from heat and sprinkle with the sesame oil. Serve over rice.

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