Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms
- 2 tablespoons sweet chile sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon maple syrup
- 3 tablespoons toasted sesame oil, divided
- 5 ounces firm tofu, cut into 1/2-inch cubes
- 1 pound Brussels sprouts
- 3/4 cup canola oil
- salt
- 1 cup sliced scallions
- 1/2 fresh red chile, stemmed, seeded, and diced
- 1 1/2 cups shiitake mushrooms, stemmed and quartered
- 1 cup cilantro leaves, chopped
- 1 tablespoon toasted sesame seeds
- This recipe is vegetarian
- Produce
- Brussels sprouts (1 pound)
- Cilantro, leaves (1 cup)
- Red chile, fresh (1/2)
- Scallions (1 cup)
- Shiitake mushrooms (1 1/2 cups)
- Condiments
- Chile sauce, sweet (2 tablespoons)
- Rice vinegar (1 teaspoon)
- Soy sauce (1 1/2 tablespoons)
- Cooking & Baking
- Canola oil (3/4 cup)
- Maple syrup (1 tablespoon)
- Salt (1)
- Sesame oil, toasted (3 tablespoons)
- Sesame seeds, toasted (1 tablespoon)
- Refrigerated
- Tofu, firm (5 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Published January 2, 2012 (1 year ago).
152 people saved this recipe.
