Kung Pao Tofu & Brussel Sprouts!
Vegan. Vegetarian. Tastes like takeout but it's not. Need I go on?!
You Will Need:
1 package of tofu (I use extra firm)
1.5 - 2lbs. brussel sprouts
2 tbsp. Olive Oil
2 tbsp. Honey
2 Garlic Cloves
2 tbsp. Soy Sauce
1 tbsp. Rice Vinegar
Salt
Pepper
Tumeric
Optional Garnish: Sesame Seeds, Peanuts, or Scallions
Directions:
1. First and foremost, drain your tofu! This should drain for a minimum of 3 hours and a maximum of 12. Remove tofu from packaging and place on a towel. Place another towel or paper towel on top, followed by something heavy. You will be AMAZED to see how much moisture comes out! (Tip: we actually put this entire thing inside a pyrex container too so any excess liquid is not all over the countertops!)
2. Season your tofu and brussel sprouts! I recommend to give this a minimum of 10 minutes, maximum of a couple hours. Place chopped tofu in a ziplock back with salt, pepper., tumeric.
3. When you are ready to start cooking, preheat your oven to 400 degrees and chop brussel sprouts in half. Place them on a baking pan brushed with olive oil, salt, pepper.
4. Bake brussel sprouts and tofu for approximately 20 minutes, tossing halfway.
5. Start the Kung Pao sauce by first sautéing the 2 garlic cloves over medium heat with a dash of olive oil. Add in soy sauce, honey, rice vinegar, salt, pepper, tumeric. Whisk until combined and then bring to a boil.
6. Once at a boil, reduce to a simmer and stir occasionally. Sauce should start to thicken. (If you want it thicker, you can add a dash of cornstarch!)
7. I added both the brussel sprouts and tofu directly into the sauce pan and gently stirred until everything was evenly coated.
8. Serve immediately!
Comments
Post a Comment