Yield: 4 – 6 servings
Brussel Sprouts swim in an aromatic Asian sauce with black beans and crispy tofu and are topped with a burst of orange zest and crunchy cashews.
Ingredients:
- 10 oz (300 g) firm tofu
- 2 tbsp (30 ml) minced fresh ginger
- 1 tbsp (15 ml) crushed garlic
- 2tbsp(30 ml) fermented black beans
- 1 tsp (5 ml) dried chili flakes
- 12 oz (340 g) fresh Brussel sprouts
- 1 cup (250 ml) of water or stock
- ¼ cup (60 ml) dry sherry
- 1 tbsp (15 ml) soy sauce
- 2 tbsp (30 ml) peanut oil
- Grated zest of 1 large orange
- 1 tbsp (15 ml) honey (Optional)
- ½ cup (125 ml) rough chopped cashews
Method:
Soak black beans in one cup of cold water for 2 minutes just to rinse off the excess salt. Strain the beans. Add the black beans, garlic, ginger, chili flakes in a food processor and process to a paste.
Pat dry the tofu and dice into ½ inch (1.2cm) cubes. Trim the Brussel sprouts and slice them in ¼ inch slices (.63cm) if large and if small cut in half.
In a small bowl mix together water, sherry and soy.
Heat the wok over medium high heat. Add half of the peanut oil and tip the wok to coat all over. Add the tofu and cook for a minute.
Add the Brussel sprouts and toss to coat. Cook 2 minutes or until tender crisp. Stir in the orange zest and cashews. Taste and if necessary add the honey to balance.
Add black bean mixture and cook out a few seconds. Add the liquid
Pour on to serving platter.