Did you like Brussels sprouts when you were young? I most decidedly did not, though I reluctantly ate them when they were placed in front of me. These days I adore them, and mostly prepare them simply: cut into halves lengthwise and baked in the oven, and later sprinkled with vegan parmesan. But today I prepared them in a very tasty stir-fry; it’s a refreshing combination of textures and tastes and I hope you’ll like it.
Three garlic cloves
1 square inch ginger root
250g tofu (a block about the size of one cup)
2-3 tbsp soy sauce
1 tsp Sriracha or other soy sauce
2-3 tomatoes, cubed
about 15 Brussels sprouts, cut lengthwise into halves
1 1/2 cup of different mushrooms – any kind will do-chopped into bite-size pieces
Mince garlic and ginger and place in wok. Turn on the heat and add a little bit of water. Cook until aromatic, then cut tofu into 1/2-inch cubes and add to the wok. Add soy sauce and sriracha and swirl around pan until the tofu is a bit browned and coated with the sauce. Then, add the tomatoes, the Brussels sprouts, and the mushrooms. Cook for a few more minutes, until the Brussels sprouts are cooked through but still retain their crunchy personality, and the tomatoes wilt into lovely, gooey bits. Serve on a bed of grains, or if you’re like me and just like tofu and veg, on its own.
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