Health & Fitness
Caramelized Tofu and Brussels Sprouts
Even though it is not technically the season for local brussels sprouts, I have to confess that I love them year-round. My favorite way to enjoy them, in cooler weather, is pan-roasted. However, if you slice it into ribbons, or tear it into individual leaves, it is quite lovely in warm weather salads, slaw, or stir-fry.
If you are just not feeling the brussels sprouts at this time, I suppose the tofu would be equally as nice atop a bed of garlicky wilted greens, such as spinach, kale or chard.
The following recipe is adapted from 101 Cookbooks and is definitely a house favorite. I will make this again, when local sprouts come in.
Caramelized Tofu and Brussels Sprouts
1 container of extra-firm tofu, cut into thin 1-inch segmentsfine sea salt
peanut oil
2 medium cloves garlic, minced
1/3 cup hazelnuts/pecans/walnuts, toasted and chopped
3 Tablespoons fine-grain natural cane sugar or brown sugar
1/4 cup cilantro, chopped
1 lb brussels sprouts, washed and cut into 1/8-inch wide ribbons
fresh lemon juice
red pepper flakes
Cook the tofu strips in a large hot skillet with a bit of salt and a splash of oil.
Saute until lightly golden, about 4 minutes. Add the garlic and nuts, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape tofu out onto a plate and set aside while you cook the brussels sprouts.
In the same pan, add a touch more oil, and a bit of salt, and turn the heat to medium-high. When the pan is nice and hot, stir in the shredded brussels sprouts. Cook 2-3 minutes, stirring just a few times until some parts are somewhat golden, but still bright green. Squeeze some lemon juice over and sprinkle with pepper flakes. (In the fall, I might also add in some dried cranberries.)
Plate the brussels sprouts and arrange the tofu strips on top. Serve.