From our in -house Chef, DEFINE  foods,Erin O’Leary Stewart

Miso- Maple Brussels Sprouts & Tofu A flavorful way to bring Brussels sprouts to your holiday table. Slicing them thin lends a quicker cook time and a crispier bite. If you’re not a big tofu-lover, feel free to omit. This dish is also great without! 

 

 

{Yield: 4}

Marinade

2 Tbsp sweet miso

2 tsp sriracha (or more if you like spicy)

1/4 cup pure maple syrup

1/4 cup nama shoyu (or soy sauce)

2 tsp rice vinegar

1/4 cup + 2 Tbsp toasted sesame oil

1 package extra-firm tofu (optional)

3 Tbsp unrefined sesame oil

1 lb brussels sprouts, stems removed and sliced thinly

1 shallot, finely diced

1 garlic clove, minced

1 handful pecans, toasted and chopped

1/2 cup cooked black quinoa (or other grain, like black or wild rice)

Whisk together in a small bowl the miso, sriracha, maple, shoyu, vinegar and toasted sesame oil. Cut the tofu block into 3/4-inch cubes. Gently stir into the marinade. Set aside.

Heat some oil into a medium skillet over medium heat. Once hot, add the tofu and cook until browned, flipping a few times to brown all sides. Remove from pan with a slotted spoon. Set aside.

Add a bit more oil to the same pan. Add the Brussels sprouts and a splash of cooking wine, scraping up any bits left behind from the tofu with a wooden spoon. Add a good drizzle of the marinade, plus the shallots, garlic and pecans. Combine all ingredients once, then stir only occasionally to brown the sprouts until there a golden bits and bright green in color. Take the pan off the heat. Add the tofu back into the pan and toss. Taste and season with salt, if necessary.

Place some quinoa on a serving plate and top with Brussels sprouts and tofu mixture.