My co-worker saw Heidi from 101cookbooks.com post this recipe and said immediately “A tofu recipe! You’ll love it I bet!” (or something like that) It’s true. I did love it, and so did Chris. I made this dish, along with miso soup with asparagus and mushrooms thrown in, in 30 minutes. So fast! And I was not anywhere as annoying as Rachel Ray.
1 package firm or extra firm tofu – sliced, pressed with paper towels to remove excess water and cut into 1 inch strips.
Extra Virgin Olive Oil
3 cloves – sliced
Hand full of sliced almonds
3 T. brown sugar
Brussels Sprouts – ends cut off and sliced a few times (as many as you want, I used about 20 because I love them)
Cook the tofu strips in oil, flipping to brown each side, for about 5 minutes. Toss in a bit of salt. Add the garlic and almonds and cook for another couple minutes then add the brown sugar. Stir and mix in the pan and let caramelize. Once done, toss in cilantro, mix and put the tofu mixture on a plate and toss in the cut up brussels sprouts (go ahead and use the same pan). Add a little bit of oil and salt. Turn the heat up to medium-high. Cut for 2-3 minutes, allowing sprouts to brown up a bit. Sprouts should still have a little crunch when they are done. Plate the sprouts and top with the caramelized tofu goodness. Eat and make lots of “mmmm!” sounds since it tastes so good.
Notes: I will make this again. I had a little bit of the leftovers for lunch the next day and it tasted great afterwards too.
Servings: 2-3 servings