Caramelized Tofu
From robandki 16 years agoIngredients
- 7 - 8 ounces extra-firm tofu cut into thin 1-inch segments shopping list
- a couple pinches of fine-grain sea salt shopping list
- a couple splashes of olive or peanut oil shopping list
- 2 medium cloves garlic, minced shopping list
- 1/4 cup pecans, toasted and chopped shopping list
- 3 tablespoons brown sugar shopping list
- 1/4 cup cilantro, chopped (optional) shopping list
- 1/2 lb. Brussels sprouts, washed and cut into 1/8-inch wide ribbons shopping list
How to make it
- Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil.
- Saute until slightly golden, about 4 minutes.
- Add the garlic and pecans, and cook for another minute. Stir in sugar.
- 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.
- In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
- When the pan is nice and hot stir in the shredded brussel 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.
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