Tuesday, February 9, 2010

Caramelized Tofu with Pecans and Brussel Sprouts

When Joe asked me what was for dinner, and I responded, "Caramelized tofu with pecans and brussel sprouts," he said, "Yes!" That boy sure loves his brussel sprouts, so much so that they override his suspicion of tofu. My best friend Abby made this recipe and posted it on her (awesome, hilarious Canadian) blog, and it looked right up my alley. The sweetness from the caramelized brown sugar and pecans offset the slight bitterness of the brussel sprouts perfectly. I liked the variety of textures present in the dish. I also ended up doubling the recipe since I bought a pound of brussel sprouts, and my package of tofu was 15 oz.

Caramelized Tofu with Pecans and Brussel Sprouts
source: 101 Cookbooks via Sounds like Canada

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
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 (I omitted.)
1/2 lb. brussel 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 brussel 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.