Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini

This recipe was sent to me in whispers. Apparently it's not 'out yet'. Fuck it's good though. I used soy sauce in the tofu AND the shiitake, because I obviously have 'a salt solution'.  

Brussels best chopped in shreds as they're easier to eat.

Excellent side dish, 10/10 no notes.

Shaved Brussels sprouts with tofu crumbles, shiitake and hot tahini 

 

Serves 4 -6

 

300g/10-ounces Brussels sprouts, thinly shaved

1 tablespoon rice vinegar or lemon juice

sea salt and white or black pepper

extra virgin olive oil

400g /14 ounces extra firm tofu, drained and crumbled into large chunks 

1 teaspoon five spice powder 

1 clove garlic, finely chopped

150g/5-ounces fresh shiitake mushrooms, stem removed and thinly sliced

3 scallions, thinly sliced 

2 tablespoons toasted white or black sesame seeds

 

Hot tahini

80ml (1/3 cup) tahini

1-2 tablespoons chili crisp, chili oil, or hot sauce

½ teaspoon sea salt

 

Vegan and gluten free

 

Substitution

Brussels sprouts: cabbage

Shiitake: king oyster/trumpet), oyster, maitake (also known as hen of the woods), cremini, button

Five spice powder: ground cumin, ground coriander

Chili crisp, chili oil, or hot sauce: ½ - 1 teaspoon of red chili/pepper flakes

 

Place the brussels sprouts into a large bowl and add the rice vinegar or lemon juice and 1 teaspoon of salt. Massage the sprouts and leave for 10 minutes to soften slightly. 

 

Heat a large frying pan/skillet on medium high heat for 1-2 minutes. When hot, drizzle with 1-2 tablespoons of olive oil, add the crumbled tofu, five spice powder and season with 1 teaspoon salt and a big pinch of pepper. Toss until the water has evaporated and the tofu is dry and starting to caramelize, 4 to 5 minutes (the tofu will break into small pieces as you toss them). Add the garlic and toss for 30 to 60 seconds, until fragrant. Remove the tofu from the pan. 

 

To the same pan, add another 1 tablespoon of oil, along with the shiitake mushrooms. Season with salt and pepper and cook, stirring, until the mushrooms are soft, 3 to 4 minutes. 

 

In a small bowl, add the tahini, chili crisp, chili oil, or hot sauce along with 3 to 4 tablespoons of water. Whisk until smooth, adding more water, a teaspoon at a time, until smooth and pourableAdd salt and stir to combine. 

 

To the brussels sprouts, add the tofu, shiitake mushrooms, and half the scallions and sesame seeds. Pour over the tahini sauce and toss to coat. To serve, top with the remaining scallions, sesame seeds, and finish with a little more chili crisp, chili oil or hot sauce, if you like.  

 

Tip: the hot tahini can be made 5 days ahead. Store in an airtight jar in the refrigerator. It will thicken up as it sits, so add a little water to loosen it up when ready to use.