Soba Noodles and Grilled Brussels Sprouts with Tofu and Crispy Chili Oil
Gluten free & vegan
Servings
6
Servings
6
Ingredients
Crispy chili oil
  • 6 small dried red chiliespinky length
  • 1/2in piece gingerpeeled and finely chopped
  • 2 garlic clovespeeled and chopped
  • 1 small green oniontrimmed and diced
  • 1 star anise petal
  • 1tsp roasted white or black sesame seedsor 2 tsp crushed salted peanuts
  • 1/4cup vegetable oil
  • 1tsp Sichuan peppercorns
  • 3Tbsp rice vinegar
  • 1Tbsp sodium-reduced soy sauce or tamari
  • 1/8tsp salt
Soba noodles and Brussels sprouts
  • 4cups Brussels sproutstrimmed and halved
  • 2tsp extra-virgin olive oildivided
  • 2 garlic clovespeeled
  • 1/2 in piece gingerpeeled
  • 1Tbsp miso
  • 1 dried red chili pepperoptional
  • 1Tbsp sodium-reduced soy sauce or tamari
  • 2tsp unseasoned rice vinegar
  • 1lb buckwheat noodles
  • 10oz pkg firm tofudrained and chopped into 3/4 in cubes
  • 4Tbsp green onionsfinely chopped, divided
  • 3Tbsp sake or mirin
Instructions
  1. For crispy chili oil, in mortar and pestle, or by hand, roughly crush dried chili peppers. Wash hands well. Transfer chilies to heatproof jar or medium bowl and add ginger, garlic, green onion, star anise, and sesame seeds.
  2. In small skillet, heat 1/4 cup vegetable oil over low heat. Add Sichuan peppercorns and cook for 1 minute. Remove peppercorns and discard, reserving oil. Heat oil until shimmering, but not smoking. Pour over spices in jar. Stir and infuse for 1 minute before adding vinegar, soy sauce, salt, and 1 Tbsp water. Stir to combine.
  3. Preheat grill. In large bowl, toss Brussels sprouts with 1 tsp olive oil. Add Brussels sprouts directly to grill if gap between grates is narrow or skewer sprouts (pre-soak for 30 minutes if using wooden skewers) before adding to grill. Grill for 10 minutes. Turn and grill for 15 to 20 minutes more, until charred and tender.
  4. In blender or food processor, purée garlic, ginger, miso, dried chili pepper, soy sauce, and rice vinegar. If needed, add 1 Tbsp water to help blend.
  5. Cook buckwheat noodles according to package directions. Drain and rinse. Leave to soak in cold water until needed so noodles don’t stick.
  6. Heat remaining 1 tsp olive oil in large pot over medium heat. When hot, add garlic purée and cook for 2 minutes, stirring frequently. Add tofu cubes and half the green onions. Cook for 1 minute. Add sake or mirin.
  7. Re-drain noodles and stir into pot. Remove pot from heat. Divide among 6 bowls and top with roasted Brussels sprouts. Drizzle with crispy chili oil and garnish with remaining green onions.
Recipe Notes

Avoiding allergens

Peanuts are a great substitute for sesame seeds in the crispy chili oil, but if you wish to avoid sesame and nuts, use hulled and salted sunflower seeds instead. To avoid gluten, check ingredient labels and be sure to choose 100 percent buckwheat noodles. Although buckwheat is naturally wheat free, most buckwheat noodles are made with a combination of buckwheat and wheat for texture.

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Per serving: 432 calories; 15 g protein; 14 g total fat (3 g sat. fat); 63 g total carbohydrates (4 g sugars, 11 g fiber); 521 mg sodium