It may seem like we’re overdosing slightly on sprouts at the moment but I’m enjoying indulging in them. It’s one vegetable we tend not to eat the rest of the year round, so whilst they’re in season and we’re feeling festive I’m trying to be more inventive with these tiny cabbages. And with Mathilde giving them the green light it’s given me more incentive too.
Having struggled with an image problem for some time, Brussels sprouts are in desperate need of a makeover. As a change from simply boiling or steaming them, we’ve included them in crumbles, gratins and loaves but tonight I’m stir-frying them to retain that crunchy texture and flavour.
With the inclusion of tofu, cashews, soba noodles and sesame seeds, this is a perfect vegan protein-rich supper. (The Man used chicken instead of tofu.)
Ingredients (serves 2):
- 200g tofu
- A handful of cashew nuts
- 2 x lemons
- Black pepper
- 1 x tbsp cornflour
- 1 x broccoli, cut into small florets
- 250g Brussels sprouts, quartered
- 2 x garlic cloves, crushed
- 200g soba noodles, cooked for 2 mins in boiling water (or according to packet instructions)
- 2 spring onions, chopped
- 1 tbsp sesame seeds
- Small bunch of coriander, finely chopped
Wrap the tofu kitchen paper and / or a tea towel and press between a couple of plates with some heavy books on top for 1-2 hours to squeeze out excess water.
Chop into approx 1.5cm cubes and marinade in the juice of one lemon and plenty of black pepper. Leave for 30 minutes to one hour, then coat in 1 tbsp of corn flour.
Stir-fry the chopped sprouts, broccoli and garlic in sesame oil, then add the tofu and cook until golden. Add the cashews and squeeze in the juice of the other lemon.
Toss with the cooked soba noodles. Season with soy sauce and garnish with chopped spring onions, coriander and sesame seeds.