Caramelized Tofu Goodness!

Submitted 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."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 2-3 as a main dish

ingredients

• 7 -8 ounces extra firm tofu, cut into thin 1-inch strips
• 1⁄8 teaspoon sea salt
• 1 tablespoon olive oil (or peanut oil)
• 3 medium garlic cloves, minced
• 1⁄8 teaspoon crushed red pepper flakes (optional)
• 1⁄2 teaspoon grated fresh ginger
• 1⁄3 cup pecans, toasted and chopped fine (or almonds or walnuts)
• 3 tablespoons turbinado sugar (or brown sugar)
• 1⁄4 cup cilantro, chopped (if you hate cilantro, use parsley)
• 1⁄2 lb Brussels sprout, washed and cut into 1/8-inch wide slices

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.

Reviews

[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

 

[COOKGIRl]

This was made as written except for subbing pine nuts for pecans<br/>and broccoli rabe for brussels sprouts. The leftovers were used to <br/>make an egg-type scramble for breakfast the next day. I wouldn't skip the cilantro either because<br/>it makes all the flavors pop. Reviewed for Veg Tag/Jan.

 

[Ladibugz]

My 12-yr old son yucked the recipe all the way home. He tried a small helping and dove in for seconds QUICK! We're tofu newbies and thought since we liked brussell sprouts this would be safe. We'll have to add this to our regular rotation! We didn't have cilantro... will certainly make sure we have on hand next time, may enjoy it even more!

 

[Maiya]

This was really yummy, and will become one of my go-to meals. I loved the sweet and savory contrast. Served it over brown rice.

 

[tblasko]

This is really, really good. Leaves you feeling light and satsified and it's a great combination of sweet and savory. I made it with broccoli instead of Brussels sprouts (flash steamed the broccoli before adding it to the pan) and I omitted the ginger because my girlfriend doesn't like it. I also added a lot of extra garlic.