1. Wrap the tofu with paper towels, place a heavy skillet on top and press for a few minutes to remove some of the excess water. 2. Cook the tofu strips in hot 12" nonstick skillet with a pinch of salt and about 1-2 teaspoons of oil. Saute until lightly golden, about 4 minutes. Add the garlic, red pepper flakes, if using, and pecans(or other nuts), and cook for another minute. Stir in sugar. Cook for a few more minutes. 3. Remove from the heat and stir in cilantro. Scrape the tofu out onto a plate with a spatula and set aside. 4. Now, in the same pan (you don't need to wash it), add 1-1 1/2 teaspoons more oil, another pinch of salt, and turn up the heat to medium-high. 5. When the pan is hot stir in the sliced brussels sprouts(they will appear shredded). 6. Cook for 2-3 minutes, stirring a few times (only a few) until you get some nice golden bits and the rest of the sprouts are just tender. 7. Great served with brown rice or over soba noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
