Here’s a combo that you might not think goes together, but it really does. Brussels sprouts and fried rice? Nah. Oh, but YEAH.
Many people aren’t keen on that stinky little vegetable, but I’m a huge fan of sprouts. They’re usually only found as part of a roast dinner (hidden under the gravy), but after trying this recipe it’s clear that they’re a lot more versatile than just being a side dish. One cup of these little green machines gives you over 100% of your recommended daily intake of vitamin K and C, as well as containing high amounts of folate and fibre. Ugly vegetable, yet very good for you.
The combination of agave and sriracha on the crispy tofu gives it a sweet-but-spicy edge and I try to crisp up the tofu in the oven as much as possible without over cooking. The tofu can be pan fried too if you prefer that method. I like to just stick it in the oven and forget about it.
Try not to overcook your sprouts also – I know it’s quite a British thing to do (sorry Brits!), but let’s leave some of the nutrients intact, shall we?! Add some carrots and some seeds and you have a healthy as hell meal. You’re welcome 😉
Sprout Fried Rice
2 cups of cooked, day old brown rice (white is fine if that’s all you have)
1.5 cups sliced Brussels sprouts (as thick or as thin as you want, just cook longer if you cut them quite thick)
1 large carrot, cut into half rounds
2 tablespoons of soy sauce
1 tablespoon of agave (or maple syrup)
1 tablespoon oil (any vegetable oil)
1 teaspoon sesame oil
2 cloves of garlic, minced
1 Tbsp ginger (I used the stuff in a tube – lasts forever and it works well!)
Optional – sesame seeds, chopped peanuts, chopped roasted cashews
1 pack (280g) Tofoo tofu (I love this stuff – no need to press the water out, just pat dry with a couple of handy towels and you’re good to go)
1 tablespoons soy sauce (or tamari)
1 tablespoon hot sauce (I use Sriracha, but you can use Frank’s or any other hot sauce)
1 tablespoon apple cider vinegar
1 tablespoon agave (can also use maple syrup)
1 teaspoon sesame oil
Prepare your tofu first so you can put in the oven and work on the fried rice.
Preheat oven to 200C
Prepare a baking tray with baking paper.
Mix all of the tofu ingredients apart from the tofu in a small bowl to make a marinade.
Drain the tofu and dice evenly.
Place the tofu into the marinade bowl and stir to combine, ensuring all of the tofu is coated.
Carefully place your tofu pieces one by one onto the baking paper. Keep the remaining marinade to coat the tofu halfway through.
Bake for 15 minutes.
After 15 minutes, turn over each piece of tofu individually and coat with the remaining marinade.
Bake for another 15 minutes or until browned, or as I like it, slightly burnt!
Now for the stir fry…
Add the vegetable oil and sesame oil to a cast iron skillet (or wok) and heat on medium high heat.
Add to the skillet the minced garlic and ginger, stirring occasionally for about a minute. Be careful not to burn the garlic!
Add the sliced sprouts and carrots, and fry for around five minutes (longer if your sprouts are cut quite chunky), stirring occasionally.
Add the rice, soy sauce and agave to the skillet and stir to combine. Stir fry for another five minutes or so, until everything is heated through and the rice becomes dry.
Serve immediately and top with the tofu. Add some sesame seeds or crushed cashews.
Time to make: 20 minutes prep (because sprouts take AGES to prep!), 15 minutes to cook the rice and 30 minutes for the tofu = 55 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2.5, the rice is really quick and easy but when you add the tofu it becomes more complicated.
Serves 2 (but honestly, keep some for leftovers as this is hella tasty the next day!)
#nowplaying Baxter Dury – Price of Tears