Stir-fry Tofu, Brussel Sprouts and Mushrooms
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(14)
Ingredients
2 servings
- 8-10 ounces tofu (firm or pressed), blotted dry and cut into flat-ish cubes
- 1 tablespoon olive or coconut oil
- salt and pepper
- 1 shallot or ½ onion- finely diced
- 10 ounces shredded Brussels sprouts, cabbage slaw or broccoli slaw
- 4 ounces sliced mushrooms (optional)
- 1 teaspoon soy sauce or Braggs GF Liquid Aminos
- Garnishes: toasted sesame seeds (or Furikake or Gomasio), toasted sesame oil, sliced scallions, optional nuts, optional sprouts and Sriracha
How would you rate this recipe?
Preparation
Step 1
Heat oil in a large skillet (or wok) over medium-high heat. Season the oil with a very generous 5-finger pinch of salt and fresh cracked pepper.
Step 2
Once fragrant, add tofu and sear all sides, turning heat down to medium if necessary. When golden, set tofu aside on a paper towel.
Step 3
In the same pan add a little more oil if necessary. Sauté shallot (or onion) over medium-high heat, stirring until tender 2-3 minutes. Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be. Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If the pan feels dry add a splash of water or cooking wine. Keep the Brussels sprouts slightly crisp, yet tender. Add the tofu back into the pan and stir.
Step 4
Sprinkle in the soy sauce. Taste, and add more soy sauce if you like.
Step 5
Drizzle with a little toasted sesame oil, sprinkle with toasted sesame seeds, or Furikake ( great flavor!) nuts if you want and scallions. Add Sriracha for heat!
Step 6
Serve immediately.
Step 7
Save recipe for the next time?
