Sweet & Spicy Thai Brussel Sprouts and Tofu/Chicken

Well folks, this recipe is probably one of the more complicated ones I've made recently. Even the ingredient list happens to be a long one; however, I happened to have most all of the ingredients around (either because they are staples in my kitchen, or because I used a few of the ingredients earlier this week to make the guacamole chicken salad). 

The taste of this recipe is phenomenal - ease, not so much. But if you're looking for a good meal to prepare, this one is low in carbs - somewhere between 10-15g carbs per serving, and around 450 calories! You can decrease the carb count (but increase the calorie count) but substituting chicken for the tofu if you prefer. 

Ingredients:

1 tbsp chili sauce
2 tbsp soy sauce
1/2 tbsp rice vinegar
1 tbsp sugar free maple syrup (can sub agave for more calories/carbs - but better for you)
3 tbsp toasted sesame oil
1/4 tsp garlic, chopped
1/4 tsp ginger powder

1 package extra firm tofu, cut into 1/2 in cubes

10 oz brussel sprouts
4-5 tbsp olive oil
1/2 C scallions, chopped
5 oz baby bella or shitake mushrooms, sliced
1/4 C cilantro leaves, chopped

1 tbsp toasted sesame seeds


Mix together the first 7 ingredients in a bowl to make the marinade.

Next, toast the sesame seeds on medium-high heat in a skillet, until they turned golden brown. Remove and set aside.

Using the hot skillet, dry-fry the tofu.  To do this, simply place the cubes of tofu in the skillet (non-stick skillet), and 'fry' until golden brown.  No oil required.  The purpose of this is to dry out the tofu a little bit, and add a little more of a crispy texture.  Patience is required, and this step is not necessary.  You can also press the water out first using paper towels and something to weigh down on top, then dry-fry.

Once the tofu is a golden brown on each side (like the picture below) then you can transfer the tofu to the marinade bowl.

While the tofu is 'frying', begin to cut the brussel sprouts in quarters - length wise. After you have removed the tofu, add brussel sprouts and 2 tbsp oil to the pan.  Cook on medium-high heat until they have begun to brown:

Remove brussel sprouts from skillet, add 2 more tbsp of oil and the mushrooms and scallions. Heat for about 2-3 minutes or until the mushrooms begin to brown. You may need to add an extra tablespoon of oil here.

Add the mushrooms & scallion mixture to the brussel sprouts you have set aside, and place ONLY the tofu back in the skillet (leave as much of the marinade out - you'll use this later to help create the sauce). Saute the tofu in the skillet for 5 or so minutes - until it takes on your desired texture/color. 

Add the mushrooms, scallions and brussel sprouts back into the skillet, as well as the cilantro, remaining marinade, and last but not least, the toasted sesame seeds.

Cook together for another 5 minutes or so, and serve immediately.

Makes 3 servings