Brussel Sprouts & Caramelized Tofu

  • 8 oz extra-firm tofu
  • Fine grained sea salt to taste
  • 2-3 TB olive or peanut oil
  • 2 medium cloves garlic, minced
  • 1/3 cup chopped pecans, toasted
  • 3 TB fine-grain natural or brown sugar
  • 1/4 cup cilantro, chopped, optional
  • 1/2 lb Brussels sprouts

Cut the tofu into rectangles about 1”x 1/4”. Saute tofu in a heavy skillet with 2 TB oil and a sprinkle of salt. Saute until lightly browned all around, 4-5 minutes. Add the garlic and pecans and cook for another minute, stirring. Add the sugar, stir and cook for another couple of minutes. Remove from heat and stir in the optional cilantro. Transfer tofu mixture to a plate and set aside. Wash, trim, and slice the Brussels sprouts into 1/8” slices. Using the same pan used for the tofu (no need to wash it) over medium-high heat, add about 1 TB of oil, a sprinkle of salt, and then the Brussels sprouts when the pan is nice and hot. Cook for a couple of minutes stirring once or twice until the sprouts are just starting to crisp up on the edges but are still bright green. Toss in the tofu mixture and heat through briefly. (From