Sweet-and-Sour Tofu and Brussels Sprouts Stir-Fry is a delicious answer to weeknight dinner. Packed with quality protein, fiber, and heart-healthy fats, this meatless main is sure to satisfy.
- 2 Tbsp. coconut oil or canola oil, divided
- 1 (14-oz.) pkg. extra-firm tofu, pressed/drained and cut in ½-in. cubes
- ¼ tsp. kosher salt
- 1 lb Brussels sprouts, trimmed and halved
- ¼ cup minced shallots
- 3 garlic cloves, sliced thin
- 3 Tbsp. gochujang sauce (such as Annie Chun's)
- 2 tsp. honey
- 2 tsp. lower-sodium soy sauce or tamari
- 1 Tbsp. rice vinegar
- ¼ cup water
- ¾ cup raw cashews
- ½ cup freshly torn basil
- Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add tofu; season with salt. Cook 8 to 10 minutes, turning occasionally, until golden-brown. Transfer to a plate.
- Add remaining 1 Tbsp. oil to pan; swirl to coat. Add shallots and garlic; cook 1 minute. Add Brussels; cook 2 to 3 minutes, stirring occasionally.
- In a small bowl, whisk together the gochujang, honey, soy sauce, vinegar, and ¼ cup water. Pour mixture in pan and toss to coat. Cover skillet and cook until Brussels sprouts are bright green, about 4 to 5 minutes. Add cashews and tofu; cook 3 to 5 minutes, stirring frequently, until Brussels are tender and sauce coats vegetables. Stir in basil.
Serving size: ¼th of recipe Calories: 405 Fat: 23 gm Saturated fat: 4 gm Carbohydrates: 35 gm Sugar: 7 gm Sodium: 515 mg Fiber: 6 gm Protein: 18 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.