Caramelized Tofu W Shredded Brussels Sprouts Recipes

CARAMELIZED TOFU WITH BRUSSELS SPROUTS

Steps:

• Cook the tofu strips in a large hot skillet with a bit of salt and a Tbsp of olive oil. Saute until slightly golden (4 or 5 minutes).
• Add the garlic and walnuts, and cook for another minute. Stir in sugar and molasses.
• Cook for another couple of minutes until fragrant. Remove from heat and stir in cilantro.
• Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
• In the same pan add a ½ Tbsp of olive oil, another pinch of salt
• When the pan is hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple of times (but not too often) until some are starting to brown and the rest still bright and green.
• Serve the tofu strips on to of the brussels sprouts and enjoy!

CARAMELIZED TOFU AND BRUSSEL SPROUTS WITH CILANTRO AND NUTS

Steps:

• Brown tofu and garlic in olive oil until crispy one side. Add butter, brown sugar, nuts, chili, and stir. Separately cut Brussels sprouts in half lengthways and steam in pot or microwave. When tofu is caramelized, drain Brussels sprouts and add to mix. Toss, remove from heat, then add cilantro, salt, and lemon juice. Serve hot.

CARAMELIZED TOFU W/ SHREDDED BRUSSELS SPROUTS

Steps:

• Drain the tofu. Slice the tofu into strips or triangles. Put the tofu pieces between two paper towels or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.
• If you have a non-stick pan, dry fry the tofu as follows (otherwise, fry it with a splash of peanut oil and a pinch of sea salt). Heat your non-stick pan on medium heat on an electric range (low to medium-low on a gas range) and add your tofu in a single layer. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry.
• As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.
• Add the garlic and pecans, and cook for another minute. Drizzle the agave nectar onto the tofu. Cook for another couple of minutes. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
• Shred the frozen brussels sprouts in the food processor.
• In the same pan (no need to wash), add the oil, pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.