Korea town roast brussels sprouts and tofu
Shredded brussels sprouts and tofu roasted in the oven and then marinated in a dressing with bold Korean flavors. Tangy, sweet, spicy. Vegan, gluten free.
You know what I did last summer? I went to Duluth, Minnesota, for a swim in the Lake Superior! The cold grey water, the frowny seriousness of depth, the rocky beaches…..it was some experience alright! But that’s not the only experience I had in Duluth. The scrumptious fried brussels sprout dish I had at “Duluth grill”, was no short folks!
When you eat something at a restaurant and you really like it, you have to have it again and again, right? But I’m in no condition to settle in Minnesota! So, I had to recreate the dish. Now I have a confession to make guys! I’m really bad at following instructions or recipes or a guided path! If I recreate something, I have to make it ‘mine’. Add my own twists, you know? I can’t say the results are always great! But hey, what fun is there if you don’t take the detours in life?
The dish I had at ‘Duluth Grill’ was deep fried brussels sprout leaves tossed in a Korean dressing. I have let go of the fryer and roasted them. So, all healthy and no guilt, okay? Shredding the veggies ensured nice crispiness too. I also wanted to make the dish heartier and more filling than an appetizer. So, I added roasted tofu in it. Then marinated it all in a Korean flavored sauce that you don’t even have to cook. Just toss, wait until the flavors seep in and you have a tangy-sweet-spicy- party in your mouth dish to savor!
Here’s how you make it.
About the dish :
Course – Side / main
Servings – 4
Difficulty level – Easy
Recipe type – Vegan, gluten free
Does it keep – Refrigerate in airtight container for 4 days
What you need :
1 lb brussels sprouts
1 x 14 oz block of firm tofu
¼ cup gochujang (Korean chili paste)
¼ cup sambal olek (Asian chili garlic sauce)
2 tablespoons vinegar
1-2 teaspoons hot sauce (skip if you don’t like that spicy)
3 tablespoons brown sugar or coconut sugar
2 teaspoons sesame oil
2 tablespoons minced red onion
What you do :
1. Pre-heat your oven at 400◦F /200◦C/ gas mark 6. Line 2 cookie sheets with parchment or tin foil.
2. Thaw, drain and press the block of tofu. Reserve the tofu water, you should get almost 1 cup of it. If you’re new to processing tofu, see here for a detailed guide.
3. While the tofu is being pressed, shred the brussels sprouts using a food processor or grater.
4. Cut the tofu block into cubes.
5. Spread the brussels sprouts and tofu on 2 separate cookie sheets. Spray with oil-spray lightly (or toss with half teaspoon of vegetable oil).
6. Roast in the oven for 15 minutes. Flip the tofu cubes and stir the brussels sprouts. Then roast again for 5 minutes. You’re looking for a golden-brown color on the tofu.
7. The sprouts should look light golden and crispy on the edges.
8. While the veggies and tofu are roasting, let’s make the marinade. Take the reserved tofu water in a large mixing bowl. If you have less than a cup of it, add vegetable broth or water to make it up to 1 cup.
9. Add gochujang, sambal, hot sauce (if using), vinegar, brown sugar and sesame oil in the tofu water and stir until they dissolve. Note that you should add no salt in here. The condiments have plenty of salt in them already.
10. When the tofu and brussels sprouts are out of the oven, add them into the marinade, add the minced onion and stir well to combine.
11. Keep it at room temperature for 20-30 minutes to let the flavors steep in.
12. Serve over rice or noodles. Or eat as is.
Nutritional info per serving :
Calories – 214 Cal
Carbohydrate – 25 g
Protein – 14 g
Fat – 7 g
Saturated fat – 1 g
Sugar – 9 g
Sodium – 340 mg
Dietary fiber – 2 g
If you like this recipe, you might also wanna check :
Brussels sprouts do have a bad rap in the world of veggies. And yeah, tofu is also a bit of a wallflower in the taste lobby. But if you cook them with the right ingredients, they can form a beautiful symphony of flavors! Make this dish, and you’ll see how easily “meh” can be transformed to “mmm- yeh!”
Light, peace and avocados; from my heart to yours!
Do you have any questions? Any feedback after you’ve made it? I’d surely like to hear from you! Feel free to comment below.
10/1/2020, at 9.31 AM
❤ Beautiful recipe... Exhibition quality photos. IMPRESSED BEYOND IMAGINATION
10/1/2020, at 1.57 PM
Thank you so much ! Your opinion means a lot !