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