I had an American vegetarian friend once, who, on a visit to the UK, was surprised to be offered stir-fried brussels sprouts at a restaurant. It’s a little unusual, but not completely off the wall, sprouts are a member of the cabbage family, after all and stand up to stir frying very well.
I’ve given two recipes for teriyaki sauce here. The authentic version with sake and mirin and the inauthentic version with sherry and sugar. Mirin and sake should be found in most medium-large supermarkets and do taste better, but the sherry version still beats the ready-made stuff.
The combination of sweet, caramelised sauce and slightly bitter greens works well. It would also work well with stronger greens like kale or spring greens. I usually make twice the quantity of teriyaki sauce because I find it addictive and have to save some for another recipe the next day.
For the Teriyaki sauce:
4 tbsp soy sauce
1 tbsp sake
2 tbsp mirin
2 tsp sugar
4 tbsp soy sauce
2 tbsp dry sherry
2 tbsp sugar
For the rest:
200g tofu, cubed
1 clove garlic, finely chopped
1 thumb-sized piece fresh ginger, finely chopped
350g brussels sprouts, trimmed and halved or quartered (depending on size)
1 spring onion, chopped
First make the teriyaki sauce by putting all the ingredients into a small saucepan.
Bring to the boil and then simmer for 10 minutes until it is reduced and syrupy.
Heat a little oil in a wok or large frying pan.
Add the cubed tofu and fry over a medium to high heat until the tofu has browned a little on all sides.
Take out of the pan and keep to one side.
Put the pan back on the heat and add the garlic, ginger and brussels sprouts.
Fry until the sprouts start to take on a little colour.
Reduce the heat to medium and add water until the sprouts are just covered.
Simmer vigorously for 4-5 minutes until the sprouts are just tender and the water has all but disappeared.
Add the tofu back to the pan and turn off the heat.
Pour over the teriyaki sauce and stir until everything is nicely coated.
Serve over rice or noodles garnished with the spring onions.