1 serving Brussels sprouts, trimmed and halved (I find serving sizes very subjective; mine is about 5 -7 depending what else I will serve with the meal)
1/3 block of firm tofu, cubed
1 tsp cornstarch
1 Tbsps soy sauce
2 tsp Shao Xing wine or Sake
1 tsp sugar
2 Tbsps chicken stock or water
1 tsp Chinkiang black vinegar or balsamic vinegar (in which case half the sugar)
1/2 tsps Asian sesame oil
2 tsps + 1 tsp vegetable oil
1-2 dried hot red chilies, stemmed, halved crosswise, and seeded
1stem scallion or green onion, chopped
1 tsp fresh ginger, finely minced or grated
crushed peanuts for garnish (optional)
Preheat the oven to 400.
Place the halved Brussels sprouts on a parchment paper lined baking dish. Make sure you also add the individual leaves that come from the trimming process as they will get crispy and add further texture to your dish. Drizzle with two teaspoons of the olive oil, lightly salt, and place in oven for 20 minutes, stirring to redistribute at the half way mark.
While the Brussels sprouts are roasting, mix the cornstarch, soy sauce and sesame oil together in a small bowl. Set aside.
About five minutes before the Brussels sprouts are due out of the oven, make the sauce by heating the remaining teaspoon of olive oil in a skillet over medium heat. Add the scallions, the ginger and the chilies. Cook for a minute or so, stirring constantly, until the aromatics smell fragrant. Sprinkle with the sugar and cook, stirring constantly, until the sugar has melted into the oil.
Add the water or stock, the vinegar and the wine. Heat until the liquid is bubbling around the edges. Lower the heat and add the cornstarch mixture. Stir to combine and let bubble away, stirring from time to time, until the sauce has thickened, a couple of minutes.
Add the tofu pieces and let heat through, stirring gently to coat the pieces in the sauce. Tip the Brussels sprouts straight out of the oven and toss to combine.
Serve garnished with crushed peanuts.
Inspiration recipe, here.