Many thanks to 101 Cookbooks blog for this winning recipe. It sounded really good when I read it, looked even better when I saw it and tasted amazing when I made it. This one’s a keeper. Enjoy!
8 ounces any baked savory tofu, or just extra-firm tofu will do, cut into thin strips
a couple pinches coarse salt
a couples splashes olive oil or peanut oil
2 cloves garlic, minced
1/3 cup pecans, chopped and toasted
3 tablespoons brown sugar
1/4 cup chopped cilantro
1/2 pound brussel sprouts, cut into 1/8″ wide ribbons
Cook the tofu strips in a large hot skillet with a little salt and splash of oil. Saute until lightly golden, then add the garlic and pecans and cook for another minute. Stir in the sugar and cook for another couple of minutes. Remove from heat and stir in the cilantro. Scrape the mixture 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 heat up the pan over medium high heat. Add the shredded brussel sprouts and cook for 2-3 minutes stirring infrequently, until it starts to get bright and little bits golden up.
Combine everything together and serve. Makes 3 servings.