LETTUCE WRAPS WITH SPICY KOREAN BRUSSELS SPROUTS AND TOFU
Gochujang sauce:
1 cup (250 ml) packed brown sugar
1/2 cup (125 ml) rice vinegar
1/2 cup (125 ml) tamari
1/2 cup (125 ml) pickled white ginger, drained
1/2 cup (125 ml) gochujang (Korean red chili paste)
2 tbsp (30 ml) white miso paste
Pickled cucumbers:
1 cucumber, thinly sliced
1 tbsp (15 ml) white wine vinegar
Pinch of cane sugar
Pinch of sea salt
Filling:
1 pound brussels sprouts, trimmed and halved
4 tbsp (60 ml) safflower oil 1 (14-ounce) package extra-firm tofu, drained
2 tbsp (30 ml) sesame seeds 2 romaine hearts, leaves separated, washed, and patted dry Leaves from 1 bunch cilantro A few sprigs Thai basil (regular basil will do in a pinch)
1/2 cup (125 ml) vegan kimchee
METHOD
1. Preheat the oven to 450 F. Make the gochujang sauce: In a small saucepan, combine the brown sugar, vinegar, and tamari. Cook over medium heat until the sugar has completely dissolved, about five minutes, then remove from the heat and transfer to a blender. Add the ginger, gochujang, and miso and blend until smooth. Set aside.
2. Pickle the cucumbers: In a medium bowl, toss together the cucumber slices, vinegar, sugar and salt. Let marinate while you finish the recipe.
3. Make the filling: On a rimmed baking sheet, toss the brussels sprouts with 2 tablespoons of the oil and bake until slightly golden, about 15 minutes.
4. Meanwhile, cut the tofu into 1/2-inch-thick slices and toss with the remaining 2 tbsp oil. Push the brussels sprouts to one side of the baking sheet and add the tofu to the other. Bake until the sprouts are tender and browned and the tofu is golden, 10 to 15 minutes.
5. In a large bowl, combine the hot brussels sprouts and tofu with 1 cup of the gochujang sauce (save the rest for another use); toss to coat.
6. Spoon brussels sprouts and tofu onto a platter. Sprinkle with the sesame seeds. Serve with the romaine leaves, cilantro, basil, kimchee, and pickled cucumbers in separate dishes alongside, and assemble the wraps at table. Serves: 2 to 4.