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Sweet and Spicy Brussels Sprouts with Tofu and Shiitake Mushrooms

Nick Kindelsperger
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Brussels sprouts

1 cup

Cilantro, leaves

1/2

Red chile, fresh

1 cup

Scallions

1 1/2 cups

Shiitake mushrooms

5 oz

Tofu, firm

2 tbsp

Chile sauce, sweet

1 tbsp

Maple syrup

1 1/2 tbsp

Soy sauce

1

Salt

1 tbsp

Sesame seeds, toasted

3/4 cup

Canola oil

1 tsp

Rice vinegar

3 tbsp

Sesame oil, toasted