Caramelized Tofu And Brussel Sprouts With Cilantro And Nuts Recipes

CARAMELIZED TOFU WITH BRUSSELS SPROUTS

Steps:

• Cook the tofu strips in a large hot skillet with a bit of salt and a Tbsp of olive oil. Saute until slightly golden (4 or 5 minutes).
• Add the garlic and walnuts, and cook for another minute. Stir in sugar and molasses.
• Cook for another couple of minutes until fragrant. 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 add a ½ Tbsp of olive oil, another pinch of salt
• When the pan is hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple of times (but not too often) until some are starting to brown and the rest still bright and green.
• Serve the tofu strips on to of the brussels sprouts and enjoy!

ROASTED BRUSSELS SPROUTS AND CRISPY BAKED TOFU WITH HONEY-SESAME GLAZE

Steps:

• Prep work: Position your oven racks in the lower third and upper third of the oven.Preheat oven to 400 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking). Bring a large pot of water to boil for the rice. Rinse the rice in a fine mesh colander under running water and set aside.
• Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
• Line a cutting board with an absorbent lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
• Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
• Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
• To cook the rice: Once the water is boiling, add the rice. Let the rice boil for 30 minutes, then remove from heat and drain the rice. Transfer the drained rice back to the cooking pot and cover for 5 minutes. Remove lid, add a dash of sea salt and use a fork to fluff the rice. Set aside, partially covered, until you're ready to serve.
• To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack. Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
• To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it's about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
• To assemble: Divide the rice onto four plates. Top each plate with sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.

CARAMELIZED TOFU GOODNESS!

Steps:

• Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water.
• Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes.
• Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside.
• Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high.
• When the pan is hot stir in the sliced brussels sprouts(they will appear shredded).
• Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender.
• Great served with brown rice or over soba noodles.

CARAMELIZED TOFU WITH BRUSSELS SPROUTS

Steps:

• 1) Press tofu block between a few paper towels. Put a cutting board on top with something heavy to press out liquid. Let sit for 10 minutes. 2) Chop tofu into strips and marinate in a few tablespoons of soy sauce. 3) Prep all other ingredients. Cook rice, roughly chop brussel sprouts, and chop cilantro, garlic, etc. 4) Add a few Tablespoons of vegetable oil to a hot pan (a wok or nonstick pan works best). Add tofu in a single layer and let cook for a few minutes on high heat until the tofu starts to brown. 5) Turn tofu and brown on the second side. 6) After cooking for a few minutes on each side, add brown sugar and toss to coat tofu in sugar. Cook for a few minutes until tofu caramelizes. 7) Remove tofu and sprinkle with cilantro. 8) Add sprouts to hot pan (don't wash it) and cook for a few minutes, stirring occasionally. 9) Add garlic and rice and if pan is really try, a bit more oil. Season with salt and pepper and cook until sprouts are tender and some will be browned. 10) Serve tofu over sprouts with toppings of choice.