After eating this dish(adapted from 101 Cookbooks) and pondering making it again for dinner tomorrow night, I opened the refrigerator door and realized how many left overs we having piling up and need to eat. But I really want this for dinner again tomorrow. It’s so good. Two bites into his bowl, Brian asked, “Is there more?” Knowing he would be left wanting more. Yep, it’s that good. Good enough to serve at a holiday meal and easy enough to make during the week.
Have I sold you yet?
- 1/2 block extra firm tofu, sliced lengthwise and pressed
- 1-2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/3 cup almonds, roughly chopped
- 3 tablespoons raw coconut crystals or brown sugar
- 1/4 cup cilantro chopped
- 1/2 lb Brussels sprouts, washed and cut into 1/8-inch wide ribbons
- sea salt
Heat 1/2 the oil in a hot skillet on the stove top. Cut tofu into thin 1-inch long strips.
Cook the tofu strips in the hot skillet until golden brown on both sides.
Add garlic and almonds and cook for another minute or two.
Stir in the raw coconut crystals or brown sugar. I chose to use coconut crystals as I am trying to limit my added sugar intake and they are a lower glycemic alternative. Cook for another 3-4 minutes.
Remove from heat and stir in cilantro. Scrape the tofu into a bowl and set to the side.
Without washing it, use the same pan, add the other half of the oil, a pinch of salt and turn the heat up to medium-high. When the pan is nice and hot, stir in the shredded Brussels sprouts.
Cook for 3-4 minutes, stirring 2-3 times until you get some lightly browned bits and the rest of the sprouts are bright and delicious.
Divide sprouts between two bowls and top each bowl with half of caramelized tofu.
This tastes so fancy but is so easy to make. If this were served to me in a restaurant I would be blown away by it and thought they used magic to create it and wouldn’t have thought it could be made so easily at home. But it can. And it will be made again, soon.