This is one of the recipes that got me through winter. I forgot to post it while it was still cold and you want to roast everything in the oven just to warm up the kitchen. Now as the days are warmer, brighter and summer is here (even if it is pretty dang cold and rainy right now!) but I don’t think it is wrong to make this any time of the year…I know I will.
I found the recipe on the lovely Cookie + Kate blog (so many good things!). You start with tofu, brussels sprouts, and mushrooms (my addition) and roast everything in the oven, until crispy, happy and crunchy.
Then toss with a glaze of honey, ginger, sesame, and spicy Sriracha. Drool! There is a lot of cutting but most of the cooking time is in the roasting of the veggies and tofu. You really want some nice crispy, browned/black edges on things. I am thinking this could easily transition to a grill, with tofu in strips perhaps…luckily we recently acquired a grill (thanks for renting a car while visiting Mom!) so I can start working on that version.
For the perfect summer grill version perhaps switch out the Brussel sprouts with some lovely and fresh green asparagus.
No Fry Brussels Sprout, Mushroom, Tofu Stir Fry
1kg (2 pounds) Brussels sprouts, halved
500 g white mushrooms, halved
1 tablespoons olive oil
1 (15 ounce) block of firm tofu
1 tablespoon olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon cornstarch
Spicy honey-sesame glaze
¼ cup reduced-sodium tamari or soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1-3 teaspoons sriracha (depending on how spicy you like it)
2 tablespoons sesame seeds, toasted
Fresh cilantro leaves, chopped
Preheat oven to 400F.
Start by pressing your tofu. It can press while you prep the rest of the veggies getting much of the excess moisture out. Cut tofu block in half lengthwise so you have two tofu slabs of equal thickness. Cover a dinner plate with a kitchen towel (best if it is not too textured) folded in half, or paper towels, then place both slabs of tofu on top. Fold towel over the tofu. Place another plate on top and then something heavy on top of that. That is what is happening in my first picture. I have cutting board, tofu layered with a tea towel and a plate, then a heavy pot with my almost full water kettle in it for weight.
While the tofu presses. Trim brussels sprouts, then cut them and the mushrooms in half. Toss with 1 tbs of olive oil, salt and pepper. Spread veggies on baking trays cut side down, in a single layer, using multiple sheets if needed. The cut side down and adequate space is how we get the nice brown crispy bits.
Roast tofu, mushrooms, and brussel sprouts in oven for 20 minutes. At 20 min toss vegetables gently, and make sure to check to make sure they are roasting evenly. Switch top and bottom trays if needed. Return to oven and roast another 10 minutes or until everything is browning and edges are getting crispy.
Prepare the glaze: combine all glaze ingredients in a small sauce pan over medium heat. Bring mixture to a gentle boil and reduce heat to simmer. Continue to cook about 8 minutes until reduced by not quite half.
Toss roasted vegetables and tofu in glaze. Serve on warm rice topped with toasted sesame seeds and cilantro.