Caramelized Tofu Goodness!

READY IN: 25mins
Recipe by Sharon123

This is so good and has gotten lots of great comments on Heidi Swanson's food blog. She threw this together one night and it was a hit! If you can't handle Brussels Sprouts, try cabbage, spinach, broccoli(cut up real small), or bok choy. I have changed this just a bit.

Top Review by Kiwi Kathy

Great dish. I was a bit worried before I made this, thinking it might be a bit boring and bland. But, hey no! This was very yummy. I used cabbage instead of brussel sprouts which worked really well. I wouldn't replace the cilantro with parsley. The cilantro gives it the 'Wow' Factor'. I don't know what turbinado sugar is, so used brown sugar. When I make is again I will try halving the amount of sugar, as I felt the recipe doesn't need to be quite that sweet. Made and enjoyed for Aussie / Kiwi Swap 31 Aug 09

Ingredients Nutrition

Directions

  1. Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
  2. Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
  3. Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
  4. Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
  5. When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
  6. Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
  7. Great served with brown rice or over soba noodles.

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