CARAMELIZED TOFU W/ SHREDDED BRUSSELS SPROUTS
Last Thanksgiving, none of my guests wanted turkey, so I wanted to come up with a pareve main dish. There were NO leftovers and I get more requests for this recipe throughout the year than anything else, so it will be the main fare this year as well.
Provided by Feeding my Family
Categories Soy/Tofu
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the tofu. Slice the tofu into strips or triangles. Put the tofu pieces between two paper towels or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.
- If you have a non-stick pan, dry fry the tofu as follows (otherwise, fry it with a splash of peanut oil and a pinch of sea salt). Heat your non-stick pan on medium heat on an electric range (low to medium-low on a gas range) and add your tofu in a single layer. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry.
- As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.
- Add the garlic and pecans, and cook for another minute. Drizzle the agave nectar onto the tofu. 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.
- Shred the frozen brussels sprouts in the food processor.
- In the same pan (no need to wash), add the oil, 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.
Nutrition Facts : Calories 208.9, Fat 18.1, SaturatedFat 2.7, Sodium 54.1, Carbohydrate 4.6, Fiber 2.3, Sugar 1.1, Protein 10.6
TOFU STIR-FRY WITH BRUSSELS SPROUTS
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. -Joseph Sciascia, San Mateo, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer., Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts : Calories 268 calories, Fat 16g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 8g fiber), Protein 13g protein.
CARAMELIZED SPICY TOFU
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 servings as a side dish
Number Of Ingredients 12
Steps:
- Note: This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing. The combination of the 2 works really well.
- Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier.
- Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok over heat and add the water and sugar. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color. Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil. Spoon the sauce over the tofu and eat while warm.
CARAMELIZED TOFU AND BRUSSEL SPROUTS WITH CILANTRO AND NUTS
Delicious, nutritious, and economical. Try this on fall harvest feast tables or as a one dish dinner.
Provided by dandelionleaf
Categories One Dish Meal
Time 25m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Brown tofu and garlic in olive oil until crispy one side. Add butter, brown sugar, nuts, chili, and stir. Separately cut Brussels sprouts in half lengthways and steam in pot or microwave. When tofu is caramelized, drain Brussels sprouts and add to mix. Toss, remove from heat, then add cilantro, salt, and lemon juice. Serve hot.
ROASTED BRUSSELS SPROUTS
This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!
Provided by JAQATAC
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
- Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g
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