Perhaps not the most exciting photo of the brussels sprouts from my veg box, which were adorable and picture perfect before they hit the pan, but they were still super tasty. Thanks to my veg box, and a fair bit of British encouragement, I’m a brussels sprout convert. This was a fast and yummy dinner that I would have normally done with spinach or kale, but is super tasty with brussel sprouts! Here is what I did.

In a hot pan add some oil and sauté cubes of tofu for a few minutes. Add the shredded brussels sprouts with a bit of salt until everything looks green and a bit crispy. In a small bowl mix two tablespoons of black bean paste, some garlic and ginger (I have a jar of garlic and ginger paste, so I added a table spoon), 2 tablespoons of soy sauce, a teaspoon of sesame oil, 1 teaspoon of rice wine vinegar, and a bit of warm water to thin it out. Add it to the pan and mix for a bit. Serve over rice.