Think brussels sprouts are just Northern European and American fare? Think again. Our sweet sriracha sauce takes brussels sprouts from delicious to divine in this super easy dinner. We’re roasting them up this week and tossing them with crushed peanuts and tofu, then serving it all over udon noodles. Yum!
Ingredients
Olive Oil
1 Lb Brussels Sprouts, Halved or Quartered
10 Oz Extra Firm Tofu, Diced
6 oz Udon Noodles (Soba or Glass Noodles work great, too)
3 Tbsp Brown Sugar
Juice of 2 Limes
Scant 1/4 cup Tamari or Soy Sauce
1 Tbsp Sriracha Sauce (give or take)
1/4 Cup Dry Roasted Peanuts
Putting It All Together
Preheat your oven to 450.
Put the brussels sprouts onto a rimmed baking sheet, preferably lined with parchment paper. Drizzle with olive oil, salt and pepper and give it all a good toss, then arrange in a single layer. Bake for 15 to 25 minutes, until golden in places. (Jen likes hers on the crispy side, but the crispiness-level is up to you.)
Put the tofu onto another rimmed baking sheet, also lined with parchment. Bake for 10 to 15 minutes, until puffed and golden. (It’s amazing. It tastes like it’s been fried without the mess, fat or greasiness.)
When you’re about 5 minutes away from eating, cook the udon. Salt your boiling water generously (our chef says it should taste like salt water) and add the udon noodles. Cook until the udon is just soft, about 3 to 5 minutes.
While that’s cooking, mix up your sauce. Put the brown sugar, lime juice, soy sauce and 1 to 2 Tbsp olive oil into a large mixing bowl. Add sriracha to taste. When the sprouts and tofu come out of the oven, add them to the bowl and mix well.
Serve over the udon and finish with the peanuts.
That’s it. Enjoy!
Serves: 2
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