Ingredients

The following ingredients have 2 Servings
  • 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 ½ 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

Instruction

  • Heat oil in a large skillet (or wok) over medium-high heat. Season the oil with a generous pinch salt and fresh cracked pepper.
  • Add tofu and sear all sides, turning heat down to medium if necessary. When golden, set tofu aside. Blot.
  • 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 pan feels dry add a splash of water or cooking wine. Keep the Brussels slightly crisp, yet tender.
  • Stir in soy sauce. Taste, adding more soy sauee 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.