I've made it 40+ years now
Without ever having had .. tofu
That is .. until today
Maybe it was because I was a farm kid .. who grew up eating meat & potatoes (not a negative)
Maybe I thought it bland .. or boring .. or high on the mush factor scale .. some 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 .. love brussels sprouts .. caramelized anything is always great .. looks balanced in protein, carbs, and fat
Good heavens .. what was I waiting for?
The entire meal came together in less than 20 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 & popped it in my mouth .. no mush .. in fact, almost a crunch on the outside .. and it really HAD picked up the flavors from everything around it (like everyone says)
As The Chef & I chatted while he ate it for lunch .. he paused mid-thought & said .. “This is fantastic .. seriously .. you're going to write about it .. right?”
You bet I am!
Really .. 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.com
Caramelized Tofu with Brussels Sprouts
- 10 ounces extra-firm tofu cut into thin 1-inch strips
- 1 pinch salt
- 1 Tbsp olive oil
- 2 heads roasted garlic
- 1 tsp minced ginger
- 1/3 cup walnuts toasted and chopped
- 3 Tbsp fine-grain natural cane sugar
- 1/2 tsp molasses
- 1/4 cup cilantro loosely chopped
- 1/2 lb. brussels sprouts washed and cut into 1/8-inch wide ribbons
- Cook the tofu strips in 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 & 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 1/2 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 times (but not too often) until there are some starting to be brown and the rest still bright & green.
- Serve the tofu strips on to of the brussels sprouts and enjoy!