Via Tenderhearts.
- 14 oz (400 g) extra-firm tofu, cut into slices 3/8-inch (1 cm) thick
- 1/3 cup (80 ml) neutral oil
- sea salt
- 1/4 cup (50 g) sugar
- 1 lb (450 g) brussels sprouts, trimmed and halved
- 2 1/2 tbsps dark soy sauce
- 4 tsps soy sauce or tamari
- 1/4 cup (60 ml) Shaoxing rice wine
- 2 star anise
- 1-inch (2.5 cm) piece of ginger, peeled and finely sliced
- 4 green onions, 3 cut into 1-inch (2.5 cm) segments and 1 finely sliced
- 1 whole dried red chile or 1/2 tsp red pepper flakes (optional)
- rice, to serve
- Cut the tofu slices into triangles – I do this by cutting each slice in half to form squares, then cutting each square in half diagonally to form two triangles.
- Heat a large skillet over medium-high heat until you can see wisps of smoke rising from the surface. Add about 2 1/2 tbsps of oil, then lay the tofu flat in the pan (depending on the size of your pan, you may need to work in batches) and sprinkle the top with sea salt. Cook for 2-3 minutes, until the bottom of the tofu is golden, then flip the triangles over and repeat on the other side. Remove the pan and set aside.
- In the same skillet over medium-high heat, heat another 2 1/2 tbsps of oil until it shimmers. Add the sugar and very carefully swirl the oil for about 30 seconds to encourage the sugar to melt (the sugar won’t completely melt in this time but some of it may start to caramelize or burn; if it does, moving ahead quickly to the next step should stop the burning). Add the brussels sprouts and fry for 2-3 minutes, until they are covered in the sugar and golden in parts. Add the dark soy sauce and cook for 1 minute.
- Reduce the heat to medium and add 1 cup (240 ml) of water, the soy sauce or tamari, Shaoxing rice wine, star anise, ginger, green onion segments, dried chile or red pepper flakes (if using) and cooked tofu. Bring to a boil, then cover and simmer for 10-12 minutes, until the sprouts are completely tender.
- Top with the finely sliced green onion and serve with rice.
sneakyguacamole 