Brussels sprouts and tofu (Plenty)

• 2 tbsp sweet chile sauce
• 1 1/2 tbsp soy sauce
• 3 tbsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tbsp maple syrup
• 5 oz firm tofu
• 1 lb Brussels sprouts
• about 3/4 cup sunflower oil
• salt
• 1 cup sliced green onions
• 1/2 small fresh red chile, deseeded and finely chopped
• 1 1/2 cups shiitake mushrooms, halved or quartered
• 1 cup cilantro leaves
• 1 tbsp toasted sesame seeds

I once bought a stalk of these from Trader Joe's with no specific recipe in mine. It basically occupied space in my fridge until I had to throw it out.

This time I was shopping for brussels sprouts and even though it probably still living in the fridge for about a week I still was able to actually use it.

I left the mushrooms out at room temperature in a sealed bag for a couple days.  Unsurprisingly much of it went bad on me.  I inevitably wish there had been more shiitakes in the dish.

Mise en place.

Browning the sprouts.

Saute the onions, chile, and mushrooms for 1 to 2 minutes.

Browning the marinated tofu.

Toasting sesame seeds.

Honestly I don't think this dish that Ottolenghi created references any specific Asian cuisine.  There's there's the Chinese-ish glaze that the marinated is reduced down to, but the cilantro is hella Southeast Asia but such a natural pairing with with the flavors in the dish.  And where in Asia exactly do they use maple syrup in their stir-fries.

If I ever make it out to London, I clearly have to eat somewhere Ottolenghi.  And St. Johns as well I guess.