Are you getting bored with preparing your Brussels sprouts the same way over and over again? I know I am, so I created a new way to serve them. Try my recipe for this Brussels sprouts and tofu stir-fry with hoisin and almonds for a heathy dinner to combat all that quarantine comfort food you’ve been eating. Why can’t healthy food be the new comfort? This fresh and tender crisp stir fry can be eaten alone or with some rice or noodles for an easy weeknight meal for 6. Just think, soon your kids will be shouting out for Brussels sprouts instead of pizza, ha, ha…I wouldn’t go that far but this is a tasty way to get them to eat their veggies and you didn’t have to order take out to get them to do so.
Tandoori Tofu Skewers with Coconut Curry Raita
“Cheesy” Vegan Hash Brown Soup with Roasted Smoky Shitake Mushrooms
Smoked Stir Fry Japanese Eggplant & Green Beans with Cashews
Brussels Sprouts and Tofu Stir-Fry with Hoisin & Almonds
Asian style stir fry gets a face lift with Brussels sprouts with a savory hoisin sauce and a nice crunch from almonds for a new comfort food dinner
Ingredients
- 1 lb Tofu, extra firm
- 4 tbsp coconut oil, divided
- 2 lbs Brussels sprouts
- 3 tsp chopped garlic
- 4 green onions, sliced
- 1 red bell pepper, chopped
- 2 tbsp Vietnamese chili sauce (more if you like it spicy) my favorite is by Huy Fong
- 3 tbsp Hoisin sauce
- 1/4 cup water
- 1/2 cup slivered almonds, toasted
- cooked rice or noodles for serving
Instructions
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Place the tofu between a couple of paper towels or clean dish towel and two dinner plates and weight the top with something heavy like a fry pan and let rest for 15 minutes, drain the water and pat dry the tofu and cut into cubes, set aside
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Trim the root end of the Brussels sprouts and slice into 1/4 inch thick slices, make it easy and use a food processor, I sliced mine with the largest slicing blade
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Heat 2 tbsp. of coconut oil in a large nonstick frying pan or seasoned nonstick wok over medium/high heat and fry the tofu for 8 to 10 minutes or until nicely browned and set aside on a plate
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Leaving the heat on medium/high melt the remaining coconut oil and add the Brussels sprouts, stir and cover for 2 minutes
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Add the garlic, green onions and bell pepper, stir and cover the pan for another 2 minutes
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Uncover and add the tofu, chili sauce, hoisin sauce and water
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Frequently stir with a spatula or large spoon carefully as to not break up the tofu, for another 5 minutes, stir in almonds
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Serve with rice or noodles if you wish
Are you really pressed for time? My friends over at Taste of Home has 12 ways to use frozen stir-fry veggies
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