BRUSSELS SPROUTS AND TOFU

This was one of Tommy's favorite dishes when he was young. Can be served as a main vegetarian dish over a bed of rice. Will serve about 4 as a side dish or 2 as a main vegetarian dish.

Serves: 2 to 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: side ·

Ingredients

2 cups Brussels Sprouts (fresh is best, but frozen can be used with less cooking time)
1 package of Firm Tofu (12 oz.)
1 tablespoon finely minced garlic
Olive oil (or any oil you like)
Soy Sauce
1 can of Oriental Fried Noodles
*Nuts Optional (I like pine nuts, but any nut will do.)
*Minced fresh ginger to taste (optional)

Method

Clean the Brussels sprouts and then either:

• Blanch the Brussels sprouts by placing them into boiling water for 1 or 2 minutes, depending on how crisp you like them. Remove them and immediately plunge them into ice water to stop the cooking process.

• Or steam the Brussels sprouts until tender crispy. Remove them and immediately plunge them into ice water to stop the cooking process.

Pat dry the tofu and cut into 1” squares. Heat oil in a wok to medium high and add oil. As soon as oil is hot add Brussels Sprouts and stir fry till tender. Add tofu and garlic and stir-fry for about 2 minutes. Season with Soy Sauce and top with fried noodles and nuts. If serving as a main vegetarian dish, it is good to serve over a bed of rice. Will serve about 4 as a side dish or 2 as a main vegetarian dish.

Note: Brussels sprouts are a member of the cabbage family that have rows of sprouts growing on a single long stalk. They range from 1 to 1 ½â€ in diameter with the smaller sprouts being more tender. Brussels sprouts are available from late August through March. Purchase small bright green sprouts with compact heads.

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