Food · Recipes

Stir Fried Brussels Sprouts with Tofu and Edamame Noodles

Sandra McCall

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!stir fry

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

  • Servings: 8
  • Difficulty: easy
  • Print

  • 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.

tofu and Brussels sproutsS McCall

Published by Sandra McCall

I'm all about art, craft, making things, trying new recipes, thrifty homemaking and DIY

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