Dinner Tonight: Caramelized Tofu With Brussels Sprouts Recipe

• 8 ounces extra-firm tofu, cut into thin 1-inch segments
• 3 tablespoons olive or peanut oil
• 2 medium cloves garlic, minced
• 1/3 cup pecans, toasted and chopped
• 3 tablespoons fine-grain natural cane sugar or brown sugar
• 1/4 cup cilantro, chopped
• 1/2 pound Brussels sprouts, washed, ends trimmed off, and cut into 1/8-inch wide ribbons
• Salt to taste

1. Heat a large skillet and add the oil over medium heat. Add the tofu with a pinch of salt and cook until lightly browned, then add the garlic and pecans and cook until the garlic is soft and fragrant, about one minute.
2. Lower the heat and stir in the sugar, stirring often to avoid burning. Remove from heat and add the cilantro, then transfer to a warm plate.
3. Add the Brussels sprouts to the pan and stir and scrape to combine with any pan residue. Season with salt and cook, stirring only occasionally to promote browning, until there are golden bits and the sprouts turn a brighter hue.
4. Transfer to plates, top with the tofu, and serve.

extrafirm, olive, garlic, pecans, finegrain natural cane sugar, cilantro, brussels, salt

Taken from www.seriouseats.com/recipes/2008/12/dinner-tonight-caramelized-tofu-with-brussels-sprouts-recipe.html (may not work)