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Tofu Stir-Fry with Brussels Sprouts
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California
Ingredients
- 3 tablespoons coconut oil, divided
- 1 package (16 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
- 2 pounds fresh Brussels sprouts, trimmed and cut into 1/4-inch slices
- 1 medium sweet red pepper, chopped
- 4 green onions, sliced
- 3 garlic cloves, minced
- 1/4 cup water
- 1/4 cup hoisin sauce
- 2 tablespoons chili garlic sauce
- 1/4 teaspoon salt
- 1/2 cup slivered almonds, toasted
- Hot cooked rice noodles
Directions
- 1. In a large nonstick skillet, heat 1 tablespoon coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tablespoons coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer.
- 2. Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.
Nutrition Facts
1-1/3 cups: 268 calories, 16g fat (7g saturated fat), 0 cholesterol, 463mg sodium, 24g carbohydrate (9g sugars, 8g fiber), 13g protein.
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