Monday, April 24, 2017

dairy-free brussels sprouts stir fry

1 block of extra firm tofu
cooking oil (we used olive)
1 tsp. garlic powder
1 tsp. salt
1 tsp. cilantro
1/2 tsp. pepper

Stir Fry
1/2 lb. Brussels sprouts, bottoms cut off and sliced thinly vertically
1 1/2 c. matchstick carrots
cooking oil (we used olive)
Teriyaki sauce (we got ours from Aldi)

To prepare the tofu, press all water out (we usually place it on a baker's drying rack with paper towels on both sides; a bowl underneath to catch the water and something heavy like a glass mixing bowl on top to press the water out), which usually takes about 15 minutes. Preheat oven to 425 degrees. Once the tofu has been drained, cut into bite sized cubes. Season with salt, pepper, garlic powder, and cilantro. Fry in as little oil as possible until brown on all sides. Place browned tofu in oven at 425 degrees for ten minutes.

To prepare the stir fry, add the Brussels sprouts and carrots to the same pan used to brown the tofu, once again using as little cooking oil as possible over medium heat. Season with salt and pepper to taste. Cook until vegetables are tender (but not mushy). Add the tofu to the pan once it is finished in the oven and drizzle teriyaki sauce to taste over the top.

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