Caramelized Tofu
Thin tofu strips get a sweet, garlicky pecan glaze, then land on quick-seared brussels sprout ribbons for a crisp-tender dinner.
Prep 10 min · Cook 10 min · Total 20 min · Makes 2 servings
Ingredients
- 7 – 8 ounces extra-firm tofu cut into thin 1-inch segments, see photo
- A couple pinches of fine-grain sea salt
- A couple splashes of olive oil
- 2 medium cloves garlic, minced
- 1/3 cup pecans, toasted and chopped
- 3 tablespoons fine-grain natural cane sugar or brown sugar
- 1/4 cup cilantro, chopped
- 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Directions
- Set a large skillet or pot over heat until it’s hot, then add the tofu strips with a splash of oil and a bit of salt. Sauté until the tofu takes on a pale golden color, about 4 minutes. Add the garlic and pecans, and let them cook for another minute. Stir in the sugar, then keep everything going for another couple of minutes. Pull the pan from the heat, fold in the cilantro, and transfer the tofu mixture to a plate while you cook the brussels sprouts.
- Use the same pan without washing it, adding a touch more oil and another pinch of salt, then turn the heat to medium-high. Once the pan is good and hot, stir in the shredded brussels sprouts. Let them cook 2 – 3 minutes, stirring a couple times but not fussing too much, until you see some golden edges and the rest of the sprouts look bright and ready.