Ten years ago, after returning from a weekend trip to Big Sur, we ended up putting together one of my favorite tofu recipes – caramelized tofu strips served on sautéed Brussels sprouts. Roasted pecans also go to the pan and make omega-so sweetly cooked together with tofu and cabbage. I thought I would publish a slightly updated version today. Enjoy!
Here's how he connected: a quick research of my kitchen revealed tofu and a cluster of Brussels sprouts. There was also a living bunch of coral who came into the refrigerator door begging to be used. I searched the cupboards and put out a small bag of pecan (already baked!) And the remnants of a full bag of my favorite sugar. Garlic? Control. If you do not love coral, change into a big punch fist.
Just a few minutes from the knife and a quick job with a hot pan separated me from my dinner. I first cook the tofu and then finish with the Brussels sprouts. It worked nicely that only one basin was dirtied in the process.
Some variations come to mind – pour into some nut, brown coffee bean. You will have a nice balanced plate – vegetables, protein and some complex carbohydrates from rice. For those of you who have not managed to turn into fans with this Brussels recipe they grow, spinach would be a nice alternative. With pecan and sweet sweet powder, some curry powder bars (or five spice powder) would be delicious. There are now many ideas and comments (below).