Stir-Fried Tofu and Brussels Sprouts

Ingredients

• 16 oz extra-firm tofu, drained and cut into ½" cubes
• 2 lbs fresh Brussels sprouts, trimmed and cut into ¼" slices
• 4 tbs avocado oil, divided
• 4 cloves garlic, minced
• 2-3 Thai birds-eye chilies, sliced
• 1 medium sweet red pepper, chopped
• 4 green onions, sliced
• 3 garlic cloves, minced
• ¼ C vegetable stock
• 1 tbs fish sauce
• 1 tbs seasoning soy sauce
• ½ tbs oyster sauce
• 1 tsp sugar
• Steamed rice or hot cooked rice noodles

Directions

1. Brown Tofu: Heat 2 tbs oil in a large nonstick skillet over medium-high. Add tofu and stir-fry until well browned, 12-15 minutes. Remove and keep warm.
2. Cook Aromatics: Add remaining oil to the pan. Stir in garlic and peppers; cook until fragrant, 30-45 seconds.
3. Add Vegetables: Add Brussels sprouts and stir-fry 2 minutes.
4. Season: Stir in fish sauce, soy sauce, oyster sauce, sugar, red pepper, and green onions; cook 1 minute.
5. Steam: Add stock, cover, and cook until vegetables are crisp-tender, 5-7 minutes.
6. Finish: Return tofu to the pan and cook, stirring, until heated through.
7. Serve: Serve hot with rice or noodles.

Chef's Notes

• A food processor or mandolin both work well for slicing Brussels sprouts evenly.
• For a thicker sauce, mix 1 tbsp cornstarch + 2 tbs water to make a slurry. Add by the teaspoon to the hot pan - the sauce will thicken immediately.
• If the sauce becomes too thick, thin with a splash of water or additional vegetable stock.

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