Caramelized Tofu Goodness! |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 16 |
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This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit. 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 |
Directions:
1. 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.
2. 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.
3. Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
4. 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.
5. When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
6. 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.
7. Great served with brown rice or over soba noodles.
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