March 30, 2018
Easter brought with it another meeting of our regular Ottolenghi club. It was typically indulgent, with a baked blue cheesecake, pea and mint croquettes, lentil and asparagus salad and a fancy tart that Cindy will post about soon (photos of the whole shindig are on our facebook page). My contribution was this weird-sounding recipe from Plenty. It's rare that I'll take on a dish that doesn't have a photo in a cookbook, but this seemed like a rare simple dish from ol' Yotam so I decided to give it a shot.
Sweet chilli sauce is not the kind of ingredient I imagine Ottolenghi reaching for very often, but it works nicely in this dish with the soy and sesame oil flavours. The real stars are the sprouts though - you've really gotta get them to caramelise for the full effect. The tofu and shitakes added some nice variety and, despite the rather brown visual aspect, this got the Ottolenghi-club tick of approval.
Sweet soy Brussels sprouts & tofu
- 2 tablespoons sweet chilli sauce
- 1.5 tablespoons tamari
- 3 tablespoons sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon maple syrup
- 3/4 cup sunflower oil
- 150g firm tofu
- 500g Brussels sprouts
- 1/2 teaspoon chilli flakes
- 100g shitake mushrooms, quartered
- 15g coriander leaves