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Sweet and Spicy Brussels Sprouts

This was a real push for me because I have NEVER liked brussels sprouts. So I took a leap and found this recipe, which I actually enjoyed enough to eat some for lunch the next day. That says a lot for me.

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

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 piece into three thick slices.

In a large nonstick pan, warm four tablespoons of the canola oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Season with a little salt, and let cook until very well browned, about two minutes. (Note: Only cook the sprouts on one side.) Remove the sprouts with a slotted spoon and set aside in a bowl. Add a little more oil, and repeat process with remaining sprouts. Set all the sprouts aside in a bowl when done.

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, one to two minutes. When done, scrap the contents into the bowl with the sprouts.

Place the skillet back over high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes a side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.

When all the tofu is cooked, 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.

Serves 4, Weight Watchers PPV: 8 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.