Crispy Sweet and Sour Brussel Sprouts

As I mentioned last week, I had TWO delicious dishes at Ama in Hanalei. The Burmese Salad and then this dish, their Nuoc Cham Brussel Sprouts. Since Nuoc Cham contains fish sauce, this is my best attempt to not only re-create but to veganize this insanely good appetizer.

Crispy Sweet and Sour Brussel Sprouts - makes a great appetizer portion for 2 or 3, an air-fryer was used for this recipe. An oven can be used as a substitute. See instructions below.

• 3 cups rinsed and trimmed Brussel Sprouts cut in half lengthwise

• 1/3 cup de-stemmed cilantro

• 1 Tb chopped fresh mint

• 2 Tbs chopped salted and roasted peanuts

• 1 red Thai chili sliced

• 1 tsp avocado oil

• 1/3 cup pickled onions - recipe follows

• 3-4 Tbs ginger dressing - recipe follows

  Pickled Onions - makes a large batch. I store this in a 32oz Mason jar in the fridge

• 1 large red onion, thinly sliced into half-moons

• 1.5 cups white vinegar

• 3/4 cup water

• 3 tsp salt

• 1.5 Tbs cane sugar or coconut sugar

• 10 black peppercorns

  This is a great condiment to have on hand in the fridge. Pickled onions go great on so many things! Especially Asian-inspired salads and Mexican food.

  *Slice a large red onion into half-moons and place in a large Mason jar. Add peppercorns.

  *In a small saucepan, add vinegar, water, salt, and sugar, and then bring to a simmer over low heat. Once sugar is dissolved, pour the liquid over the sliced onions and then cover. Place the sealed jar in the fridge to chill. Pickled onions should keep for a couple of weeks in the fridge.

  *It’s best to make the pickled onions at least a day ahead

  Ginger Dressing - makes a little over 1/2 cup of dressing

• 1/4 cup avocado oil

• 1/4 cup rice wine vinegar

• 1.5 Tbs cane sugar or coconut sugar

• 1/4 tsp salt

• 1 Tb grated fresh ginger

  *Mix/shake all the ingredients until the sugar is dissolved.

  Brussel Sprout Base

  *Rinse, trim, and cut Brussel sprouts lengthwise and toss with 1 tsp avocado oil in a medium mixing bowl.

  *Make the ginger dressing. You should have plenty of leftovers. This goes well on so many things. cold rice vermicelli bowls, rice bowls, Asian-inspired salads, and a tofu marinade just to name a few. The ginger dressing will last in a jar in the fridge for at least 1 week.

  *If using an air fryer, pre-heat to 400F. Once preheated, toss the Brussel Sprouts in the air-fryer and fry for 8-9 minutes. I check the Brussel Sprouts about every 2-3 mins and shake the tray until they look crispy, golden brown, and tender. Careful, not overcooked. If using an oven, pre-heat to 400F. Place Brussel Sprouts on a parchment-lined cookie sheet and roast for 20-25 minutes until crispy, tender, and golden brown.

  *Once the Brussel Sprouts are done, place them back in the mixing bowl and add cilantro, mint, peanuts, pickled onions, and chili pepper ( optional ) and toss with the ginger dressing. Serve immediately.

Sweet and Salty Tofu Salad

One of my favorite go-to meals when I want something really light but also full of flavor and equally filling. I make some sort of variation of this salad at least once a week. Feel free to add extras like sliced bell peppers, chopped green onions, or even torn Thai basil. Also, the potions I list below just approximate servings. If you like less cabbage, add more lettuce. Hate Cilantro? Leave it out. You get what I’m saying…

BTW - Any leftover dressing will keep for 7-10 days and tastes absolutely delicious on top of cold rice noodles or rice.

Salad Base - makes 1 large salad as a main dish or 2-3 small side salads

• 1/2 of a 14oz block of extra firm organic ( ideally sprouted ) tofu cut into 1/2 inch cubes. I like the Wildwood brand.

• 1 Tb coconut aminos

• Oil spray ( like avocado )

• 2 cups thinly sliced romaine lettuce

• 1 cup thinly sliced Napa cabbage

• 1/2 cup thinly sliced purple cabbage

• 1/2 cup grated carrots

• 1/2 cup thinly sliced or grated cucumber

• 1/4 cup chopped cilantro

• 1 Tb chopped fresh mint

• 1 Tb chopped roasted peanuts or cashews

Dressing

• 1/3 cup lime juice

• 1/3 cup coconut aminos

• 1/4 cup maple syrup

• 1.5 Tb toasted sesame oil

• 1 Tb sambal ( optional but this will add the spice )

Lightly spray a neutral oil ( I like avocado oil ) on a medium skillet. Add cubed tofu and saute over medium-high heat until all sides are slightly golden in color, about 5-7 minutes. Add about 1 Tb of coconut aminos ( or tamari or light soy sauce ) and continue to saute tofu until all liquid is absorbed. Remove from heat, place sauteed tofu in a bowl, and then place in the refrigerator until cooled.

Mix all ingredients for the dressing together in a small mason jar. This makes more than one serving so place what you don’t use in the refrigerator for later use.

Thinly slice/chop romaine lettuce, Napa cabbage, purple cabbage, carrots, cucumber, and herbs.

In a large but shallow salad bowl, stack sliced lettuce, cabbage, cucumbers, and carrots. Add cooled tofu and top with cilantro, mint, and chopped nuts, and then drizzle dressing over the salad to your liking ( I like a lot of dressing! ) ENJOY!