7-8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grin salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted, chopped
2 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb brussel sprouts, washed and cut into 1/8-inch wide ribbons
Instructions
Cook the tofu strips in large hot skillet (or pot)
with a bit of salt and a splash of oil. Saute
until slightly golden, about 4 minutes. Add the
garlic and pecans, and cook for another minute.
Stir in sugar. Cook for another couple of
minutes. Remove from heat and stir in cilantro.
Scrape the tofu out onto a plate and set aside
while you cook the brussels sprouts.
IN the same pan (no need to wash), add a touch
more oil, another pinch of salt, and dial the heat
up to medium-high. WHen the pan is nice and hot,
stir in the shredded brussels sprouts. Cook for
2-3 minutes, stirring a couple times (but not too
often) until you get some golden bits, and the
rest of the sprouts are bright and delicious.
Originally Submitted
8/13/2014
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