March 29th, 2013

cooking

Brussels sprout and tofu stirfry

No, really, trust me on this. Inspired by a recipe in Ottolenghi's Plenty, but considerably simplified.

Rice to serve
1 pack Taifun basil tofu
1 lb brussels sprouts
1 bunch spring onions
1 punnet mushrooms (I used shiitake, but I think any kind would do)
4 tbsp rapeseed oil
1/2 tsp dried chilli flakes
1 tbsp soy sauce

Cook the rice by your usual method. Meanwhile, trim the bases off the sprouts and cut each one horizontally into three slices. Chop the spring onions and slice the mushrooms. Cut the tofu into small cubes. Heat the oil in a large frying pan. Saute all the veg together until the sprouts start to brown. Stir in the chilli flakes and saute for another 1-2 mins. Add the tofu pieces and heat through. Stir in soy sauce. Serve with the rice. Serves 4, takes about 35 mins from start to finish.