I made this dish of Brussels Sprouts & Tofu (from Plenty by Ottolenghi) tonight for myself for dinner. The family was having leftover brisket (Ryan had sliced chicken breast), baked potatoes, and broccoli which is easy enough to make so that freed me up to try something new. I didn't think anyone would want any of this for dinner and I was right!!
The tofu marinade has sesame oil, maple syrup, chile sauce, soy sauce, rice vinegar. This marinade then gets used as the sauce at the end when all the ingredients come together again in the pan. There was also chile pepper, green onions, a bunch of cilantro, and mushrooms (that I omitted because I used up all of my mushrooms in the Pickle Soup). Don't have Plenty? No worries... Check out the recipe here: http://www.guardian.co.uk/theguardian/2007/nov/24/weekend7.weekend3
Jessi wanted to try some and didn't like the sprouts at all (this is the second time she's tried them and the second time she's had to spit them out). Oh well! :) I was impressed she wanted a taste again. I always encourage and praise the kids when they try new vegetables. It often takes many introductions/attempts to accept a new food as a part of your regular food repertoire. I'll keep trying! Ryan wanted to *try* a bit too (I was stunned!!) but the sauce had sesame oil in it so I promised him I'd make some plain Brussels sprouts for him to try next time.
I thought this was very good and would make it again (obviously for just myself... Maybe as a good lunch to have on hand and eat from a few times during the week)!
I am loving cooking from this cookbook!!! I'm having the best time with it. Next up is Green Pancakes with Lime Butter (a savory pancake that I'm serving alongside matzo ball soup tomorrow night)!! :D
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