Description
Stir-fry Tofu, Brussel Sprouts and Mushroom bowl with sesame seeds, scallions and Sriracha – a quick healthy dinner.
Ingredients
Units
Scale
- 8–10 ounces tofu (firm or pressed), blotted dry and cut into flat-ish cubes
- 1 tablespoon olive or coconut oil
- salt and pepper
- 1 shallot or 1/2 onion- finely diced
- 10 ounces shredded Brussels sprouts, cabbage slaw or broccoli slaw
- 4 ounces sliced mushrooms (optional)
- 1 teaspoon soy sauce or Braggs GF Liquid Aminos
- Garnishes: toasted sesame seeds (or Furikake or Gomasio), toasted sesame oil, sliced scallions, optional nuts, optional sprouts and Sriracha
Instructions
- Heat oil in a large skillet (or wok) over medium-high heat. Season the oil with a very generous 5-finger pinch of salt and fresh cracked pepper.
- Once fragrant, add tofu and sear all sides, turning heat down to medium if necessary. When golden, set tofu aside on a paper towel.
- In the same pan add a little more oil if necessary. Sauté shallot (or onion) over medium-high heat, stirring until tender 2-3 minutes. Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be. Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If the pan feels dry add a splash of water or cooking wine. Keep the Brussels sprouts slightly crisp, yet tender. Add the tofu back into the pan and stir.
- Sprinkle in the soy sauce. Taste, and add more soy sauce if you like.
- Drizzle with a little toasted sesame oil, sprinkle with toasted sesame seeds, or Furikake ( great flavor!) nuts if you want and scallions. Add Sriracha for heat!
- Serve immediately.
Notes
Furikake Seasoning is delicious here!
Feel free to sub the tofu with seared prawns, scallops, fish or even chicken.
Nutrition
- Serving Size:
- Calories: 335
- Sugar: 6 g
- Sodium: 353.4 mg
- Fat: 23.7 g
- Saturated Fat: 13 g
- Carbohydrates: 18.4 g
- Fiber: 5.8 g
- Protein: 18.6 g
- Cholesterol: 0 mg