Brussels sprouts and tofu are two of my favorite ingredients. In this dish, they’re paired with crunchy, toasted pecans, cilantro and a sweet brown sugar sauce.
This dish was good, but it was just too sweet for our taste. I think it definitely has potential, but I’d go with less brown sugar next time. I doubled this recipe when I made it, so maybe next time I could double everything except the brown sugar. It’s definitely an interesting combination, but it just wan’t really for us.
Serves 2 – 3 as a main, 4 as a side
7 – 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Sauté 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.
Big Flavors Rating: 3 Stars