Kung Pao Brussels Sprout with Tofu

• khẩu phần: 5 servings
• thời gian hoạt động: 10 minutes
• tổng thời gian: 30 minutes

Nguyên liệu

2 lb Brussels Sprouts, washed/dry/cut in half

2 tsp Rice Vinegar

2 tbsp Avocado Oil

½ tsp Black Pepper Powder

½ tsp Salt

1 tsp Garlic Powder

16 oz Organic Super Firm High Protein Tofu (I used Nasoya)

2 tbsp Corn Starch

¼ tsp Black Pepper Powder

¼ tsp Salt

1 tsp Gochugaru, Korean red chili flakes (can use choice of chili flake/powder or simply skip)

¼ tsp Garlic Powder

2 tbsp Light Soy Sauce

1 tbsp Dark Soy Sauce

2 tbsp Hoisin Sauce

2 tbsp Sriracha Sauce

1 tbsp Rice Vinegar

1 tbsp Chili Crisp Oil (I used Lao Gan Ma Crisp Chili Spicy)

2 tbsp Oil

6 Whole Dry Red Chilis

1 tbsp Minced Garlic

1 tbsp Minced Ginger

½ cup Roasted Salted Peanuts

Hướng dẫn

Roast/Bake Brussels Sprouts and Tofu

Pre-heat oven on 400℉. Grease a large baking tray with cooking oil spray. Make sure the baking tray is large enough to place brussles sporuts and tofu cubes in single layer.

Wash Brussels sprouts, completely dry, remove the stem and cut them in halves.

Coat Brussels sprouts with everything listed under "Roasted Brussels Sprouts", Place them on one half of the baking tray in a single layer, facing the cut side down.

Bring water to boil, add in cubed tofu with some salt. Boil tofu cubes for 5-7 minutes. Them drain the water. This steps ensure removal of extra moisture from the tofu. You can simply press the tofu instead if you prefer that method.

Once tofu cubes are boiled and drained, coat them with everything listed under "Baked Tofu". Lay prepared tofu cubes on second half of the same same baking tray in single layer. Spray them with cooking oil spray.

Bake both brussles sprouts and tofu at 400℉ for 20 minutes. You can toss tofu at 10 minute mark to ensure even cooking of the tofu cubes. Leave Brussels sprouts as it is for the whole 20 minutes. Once baked, take the tray out of the oven and keep it aside.

Making of sauce and Coating of tofu/Brussels sprouts

Mix everything listed under "Sauce" and keep it aside.

In a wide wok, heat up 2 tbsp of avocado oil. Make sure it is not super hot.

Add in dry whole red chilis along with minced ginger garlic. Cook ginger garlic for 2-3 minutes or until garlic turns golden brown and crispy on medium heat while stirring it frequently. Do not burn it.

Once garlic is ready, add in prepared sauce, mix well and then immidiatly add roasted brussles sprouts with tofu cubes. Then add in ½ cup of roasted salted peanuts. toss everything well to ensure even coating of the sauce.

Once done, simply enjoy it with veggie fried rice, veg lo mein or cauliflower rice