Vegan Hot Brussels Sprouts and Tofu Stirfry
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
For the Stir-fry Sauce:
¾ cup vegetable broth
¼ cup coconut aminos
1 tsp. sesame oil
2 tsp. rice wine vinegar
2 tsp. grated fresh ginger
2 garlic cloves, minced
¼ tsp. red pepper flakes, or to taste
1 tbsp. cornstarch
For the Stir-fry:
4 tbsp. avocado oil, or other sauté oil (divided)
14 oz. package firm or extra firm tofu, excess liquid squeezed out
Pinch of salt
Pinch of black pepper
½ medium yellow or white onion, diced
1 small red bell pepper, sliced into thin strips
1 jalapeno, cut in half lengthwise, deseeded and cut into thin strips
1 small to medium zucchini, cut into thin half-moon shapes
1/3 cup peanuts
1 ½ cup Paisley Farm Hot Brussels Sprouts, cut in half lengthwise (or left whole if they are small sprouts)
3 green onions, diced
Rice for serving, optional
Sesame seeds and sliced green onions for garnish, optional
Instructions
Make the Stir-fry Sauce:
- In a small mixing bowl, whisk together the vegetable broth, coconut aminos, sesame oil, rice wine vinegar, grated ginger, minced garlic, and red pepper flakes. Add the cornstarch and whisk vigorously until you have a smooth sauce with no lumps of cornstarch. Set aside.
Make the Stir-fry:
- Slice the tofu into cubes or flat squares. Set on paper towels and press out any excess liquid. Set aside.
- Heat 2 tablespoons of the oil in a skillet over medium-high heat. Sprinkle a generous pinch of salt and a generous pinch of black pepper in the skillet. When the oil is hot and fragrant, add the tofu in a single layer and cook on each side until golden brown, about 2 to 3 minutes per side. Remove to a paper towel lined plate. Repeat with the remaining tofu and set aside.
- In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the yellow or white onion, bell pepper, jalapeno, zucchini, and peanuts. Sprinkle with a couple dashes of salt and mix. Cook, stirring occasionally, for five minutes. Add the brussels sprouts and green onions to the skillet and stir. Cook, stirring occasionally, for 3 minutes.
- Turn the heat to medium-high and add the stir-fry sauce and tofu to the skillet. Mix until everything is combined and coated in sauce. Bring to a boil. Lower the heat to medium and let cook on a strong simmer for 3 to 4 minutes, stirring occasionally, until the sauce has reduced and thickened. Serve over rice and garnish with sesame seeds and sliced green onions.
