Brussels Sprouts and Tofu Stir-Fry

brussels sprout tofu food lover's cleanse 2015 healthy

Sara Dickerman

4, plus leftover tofu for lunch Servings

Source

Ingredients

2 14-oz. blocks extra-firm tofu, drained, sliced lengthwise ¾” thick

2 tablespoons coconut oil or canola oil, divided

Kosher salt and freshly ground pepper

2 tablespoons gochujang (Korean hot pepper paste)

1 tablespoon soy sauce

2 garlic cloves, finely chopped

1½ pounds Brussels sprouts, trimmed, sliced ¼” thick

1 8-oz. can water chestnuts, drained, sliced ¼” thick

2 teaspoons toasted sesame oil

1 teaspoon furikake or more sea salt

Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

Method

Lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on it and cover with another layer of towels. Cover with another plate and place something heavy on top as a weight. Let sit for at least 15 minutes, then cut into ¾” cubes.

Heat 1 Tbsp. coconut oil in a large nonstick skillet or wok over medium-high heat. Place half of tofu in skillet and season with salt. Cook, turning occasionally, until browned all over, 8–10 minutes. Remove to a plate and cook remaining tofu. Wipe out pan. Reserve one-quarter of tofu for tomorrow’s lunch.

In a small bowl, whisk together the gochujang, soy sauce, and ¼ cup water. Heat remaining 1 Tbsp. coconut oil in the same skillet or wok over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add Brussels sprouts and gochujang mixture and toss to combine. Cover skillet and cook until Brussels sprouts are bright green, about 2 minutes. Add water chestnuts, tofu, and 2 Tbsp. water and cook, stirring frequently, until Brussels sprouts are tender and sauce coats the vegetables, about 4 minutes. Add sesame oil and toss to combine. Season with salt and pepper and sprinkle with furikake.