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Categories:Viewed: 12 - Published at: 6 years ago
Ingredients
- 7 -8 ounces extra firm tofu, cut into thin 1-inch strips
- 1/8 teaspoon sea salt
- 1 tablespoon olive oil (or peanut oil)
- 3 medium garlic cloves, minced
- 1/8 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon grated fresh ginger
- 1/3 cup pecans, toasted and chopped fine (or almonds or walnuts)
- 3 tablespoons turbinado sugar (or brown sugar)
- 1/4 cup cilantro, chopped (if you hate cilantro, use parsley)
- 1/2 lb Brussels sprout, washed and cut into 1/8-inch wide slices
Method
- Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
- Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
- Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
- Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
- When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
- Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
- Great served with brown rice or over soba noodles.
