I'm not usually a tofu person, but this dish showed me that tofu can be delicious. My mom made it with the same results - she and my dad now eat this dish regularly. An idea from my mom (and one I have also tried) is to substitute shredded cabbage for the brussels sprouts.
Caramelized Tofu
from 101 Cookbooks
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 or peanut 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
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 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.
Serves 2 - 3 as a main, 4 as a side
4 comments:
I'm looking at you a little sideways. Notice the scrunched eyebrows. I like brussel sprouts, but something about carmel and brussel sprouts in concert....pulling a face here.
You'll just have to try it...I bet you'll be surprised how good it is!
I know it's weird that a vegetarian doesn't really care for tofu, but I'm totally giving this a try!
This picture doesn't do it justice. And I still think it is all around better with the cabbage. I also probably use more oil and a high enough temp to get the tofu brown and crispy.
Post a Comment