August 03, 2014

tofu and mushrooms with szechuan brussels sprouts over rice

 I love brussels sprouts and asian stir-fries... combine them and what do you get?  This delicious sweet and spicy dish vegetarian dish.  If you prefer you can sub chicken or beef for the cubed tofu.  Hope you love it as much as we do!!!

Servings 4-6
Total Time 45 minutes

  • 2 tablespoons sweet chile sauce
  • 1 1/2 tablespoons soy sauce (if making this gluten-free, make sure to choose a gluten-free soy)
  • 1 teaspoon rice vinegar
  • 1 tablespoon maple syrup
  • 3 tablespoons toasted sesame oil
  • 1 package firm tofu, cut into 1/2-inch cubes
  • 1 1/2 pounds brussels sprouts
  • 1/2 cup olive oil
  • sea salt (or kosher)
  • 1 cup sliced scallions
  • 1/2 fresh red chile, stemmed, seeded, and diced
  • 1 1/2 cups mushrooms, stemmed and quartered
  • 1 cup cilantro leaves, chopped
  • 1 tablespoon toasted sesame seeds 
  •  4 cups cooked rice


In a bowl, combine the sweet chile sauce, soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes and stir until combined. Set aside. 

Trim the ends off the Brussels sprouts, and then cut each one in half.  

In a large skillet, or dutch oven, over medium-high heat add 1/4 cup of the olive oil. Add the brussel sprouts, sliced side down, and season with a little salt.  Let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Add a little water if the oil is gone.  Stir the sprouts, cover, and cook for an additional 3 minutes stirring occasionally.

Remove the sprouts with a slotted spoon and set aside in a bowl or a plate.

Pour two tablespoons of oil into the empty skillet and turn the heat to medium-high. Add the scallions, diced chile, and mushrooms. Cook, stirring occasionally, until mushrooms are tender, 2-3 minutes.

When done, set aside with the sprouts.

Using a slotted spoon, remove the tofu pieces from the marinade and add to the skillet. Cook until browned all over, about two minutes a side.

Add all of the contents from the bowl back into the skillet. Add the marinade and half of the cilantro. Turn off the heat, and stir well. Let cool down for a minute. Season to taste with salt.

Sprinkle with toasted sesame seeds and garnish with the remaining cilantro.  Enjoy!!!

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