SRIRACHA–KUNG PAO BRUSSELS SPROUTS and TOFU

SERVES 3 TO 4, OR MAYBE JUST ME

Here’s a dish for the hard-core meat eater. It’s like kung pao chicken, but with Brussels sprouts and tofu. Fried. Yes, fried. Wicked all the way, and completely delicious. Serve with rice or noodles and garnish with cilantro and chiles. —DEREK

BRUSSELS AND TOFU

About 4 cups grapeseed oil, for frying

1 cup potato starch

1 pound small or halved Brussels sprouts, cleaned and trimmed

1 pound organic firm tofu, cut into ¾-inch cubes

KUNG PAO SAUCE

½ cup water

3 tablespoons cornstarch

1 cup miso broth (see Pro Tip)

¼ cup organic cane sugar

1 to 3 tablespoons Ninja Squirrel sriracha

3 tablespoons low-sodium tamari or soy sauce

2 tablespoons coconut vinegar (or rice vinegar or yuzu vinegar)

2 tablespoons toasted sesame oil

2 cloves garlic, sliced thin

1 teaspoon minced peeled fresh ginger

2 tablespoons toasted sesame seeds (black and white look nice together), for garnish

FOR THE SPROUTS AND TOFU: Pour 1 to 2 inches of oil into a wok or a deep, heavy cast-iron pot. Heat over medium heat until the oil reaches 325ºF. Place several paper towels or a clean paper bag on a baking sheet to drain the fried items when done.

Put the potato starch in a medium bowl and add a handful of the Brussels sprouts and tofu cubes, tossing until coated. Shake off the excess, then carefully place the coated pieces in the hot oil. You’ll want tongs here, or at least a spider strainer for draining the fried items. Fry until golden brown all over, maybe 1 to 2 minutes total. Transfer to the paper to drain and let cool. Repeat in batches until everything’s fried up.

FOR THE SAUCE: Stir together the water and cornstarch in a small bowl to create a slurry. Mix the broth, sugar, sriracha, tamari, vinegar, sesame oil, garlic, and ginger in a medium saucepot and bring to a slow boil over medium heat. Slowly mix in the slurry and simmer until the flavors meld and the sauce becomes clear and velvety. It’ll take a few minutes. Remove from the heat.

When the fry oil cools down a bit, pour most of it off, but keep a little to coat the bottom of the wok.

Heat the wok over medium-high heat. When hot, add the sauce and bring it to a quick boil. Turn off the heat, add the fried sprouts and tofu, and toss with the sauce to coat. Plate and top with sesame seeds.