How do YOU feel about tofu? It’s one of those foods that are just hit and miss, and truth be told often for Jonathan and I, it’s a sore subject.
You see many people ,like Jonathan will hear tofu and think “Ew! Tofu?! I’m not eating THAT, the texture is weird and it tastes like gu!”, but for me it’s a blank canvas, available at my disposure, ready for me to give it a makeover and prepared to be transformed it into anything that I want it to be. How many food types can say that, huh? Tofu, I salute you!
But wait, that’s not all its good for! Tofu, made mainly from soybeans and water is also a great source of protein and iron AND for those of you who are very health conscious, has a very low-calorie count. Beat that!
I found a packet of tofu in my fridge this afternoon, which embarrassingly enough I had neglected. It was sitting at the back of my fridge and I immediately decided to give it some love.
With this bundle of bean curd the world is your oyster… I went in a crunchier, sweeter, tangier direction but over the next few months we’ll be exploring different options.
Just a footnote, Jonathan came home, was force fed this caramelized tofu and went crazy for it. Thumbs up!
You will need
- 1 7-8oz packet of firm tofu cut into 1 inch rectangles
- 3 cloves of garlic, minced
- 1/3 cup pecans, chopped
- 2 1/2 tablespoons brown sugar
- 2 dried chilis, whole
- 1/4 cup cilantro, chopped
- 3 cups brussels sprouts, washed and sliced lengthways
- 2 tablespoons sake
- 2 tablespoons olive oil
- a few dashes of sea salt
- Heat up a large skillet and add in the tofu, a little salt and 1 tablespoon olive oil.
- Saute until golden on both sides, about 4 minutes per side.
- Add in the garlic, sugar, sake, chili and the pecans, stir and cook for 4 more minutes.
- Mix in the cilantro and then transfer to a plate while you deal with the brussels sprouts
- In the same pan, add in the second tablespoon of oil, another dash of salt and heat up the pan.
- Put the brussels sprouts into the man and and stir for about 2 minutes, collecting the leftover bits of pecan and other good stuff, until they are bright and cooked well. Careful not to cook them too much though, they should remain a little crunchy