I've eaten my fair share of Brussels sprouts, but have never had them quite like this. Mixed with marinated tofu and drenched in a sweet and spicy sauce, this recipe from Plenty (one of our 10 favorite cookbooks of 2011) could have been a sticky mess. I mean, where else have you seen sweet chile sauce mixed with maple syrup? Instead, it's an addictive vegetarian meal that I can't wait to make again.
Like many Brussels sprouts recipes, this one starts by cooking the green guys over high heat until they turn nearly black. Instead of bitter, they come out of the pan caramelized but still kind of crunchy, which matches perfectly with the more tender mushrooms and tofu. I knew I was going to fall in love with this Plenty cookbook, but I didn't expect it to be with such an interesting recipe.