I recently bought a huge bag of Brussels sprouts and made soup with half of them. I LOVE Brussels sprouts when quartered and cooked in soup. Since the sprouts taste a little like cabbage to me, I wondered if I could use up the rest of the bag in a stir fry. I also had on hand a block of firm tofu and some edamame spaghetti noodles. I combined them all and it turned out delicious!
Since I wasn’t sure how long sliced sprouts would take to cook, I stir fried the tofu first and then set that aside. The sprouts came next. When they were done to my liking, I combined them with the tofu. The noodles were cooked separately in a pot of boiling water. Since I am kind of a newbie cook, I like to keep a good eye on “done-ness” so I will often cook items separately and then toss them to combine. Weird, I know, but it works for me. So those are the strange directions that you will be reading below. 🙂
Stir Fried Brussels Sprouts and Tofu
- 2 cups sliced Brussels sprouts
- 14 oz. pack of firm tofu
- 2 cloves of minced garlic
- 1 tsp hot Chinese chili oil
- 1 tsp dried or fresh chopped chives or green onions
- about 3 tablespoons sesame cooking oil
- couple drizzles of soy sauce
- 2 cups of cooked edamame spaghetti noodles
- salt and pepper to taste
In a soup pot, cook edamame noodles according to package directions. This only takes about 5 minutes. Drain the noodles and set aside.
Heat 2 tablespoons sesame oil in wok or large fry pan. Cut tofu into 1/2″ cubes. Toss in a drizzle of soy sauce and hot chili oil and fry until golden. Remove tofu into a separate bowl and set aside.
Add a drizzle of sesame oil to the same wok and toss in the sliced Brussels sprouts, garlic and onions. Fry for about five – ten minutes or until the sprouts are tender and acquire a nice caramel coloring. Add the cooked tofu and heat to warm.
Toss the tofu/ Brussels sprout mix with the noodles. Drizzle a little extra soy sauce over top and serve warm.