I've made it 40+ years now without ever having eaten tofu
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That is, until today
Maybe it was because I was a farm kid who grew up eating meat and potatoes
Maybe I thought it bland, or boring, or high on the mush factor scale. om Se sort of afterthought added to a dish if somebody said: “add more protein.”
But really, how can one have a week of vegetarian cooking without tofu at least making an appearance? It seemed slightly sac-religious
I went to a trusted source, 101cookbooks, and picked a recipe that looked promising. We love brussels sprouts, caramelized anything is always great, and it seems balanced in protein, carbs, and fat
Good heavens, what was I waiting for?
The entire meal came together in less than twenty minutes, including prep. Only one pan to clean up after
But most important was the taste. I pulled a slice of out of the pan and popped it in my mouth, and no mush. Almost a crunch on the outside, and it really HAD picked up the flavors from everything around it (like everyone says)
We chatted while he ate it for lunch, pausing mid-thought to say, “This is fantastic. Seriously, you're going to write about it, yes?”
You bet I am!
If you've been on the tofu fence, take the plunge. It really can be good
Believe me; we'll be having it again very soon
~ Adapted from 101Cookbooks
Caramelized Tofu with Brussels Sprouts
- 10 oz extra-firm tofu, cut into thin 1" strips
- 1 pinch salt
- 1 Tbsp olive oil
- 2 heads roasted garlic
- 1 tsp minced ginger
- ⅓ cup walnuts, toasted and chopped
- 3 Tbsp natural sugar (Sugar in the Raw or Turbinado)
- ½ tsp molasses
- ¼ cup cilantro, loosely chopped
- ½ lb brussels sprouts, washed and cut into ⅛" wide ribbons
- 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!