Spicy Peanut Brussels Sprout Stir-Fry

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 30 minutes

配料

1/4 cup creamy natural peanut butter

1/4 cup soy sauce

2 tablespoons organic brown sugar

1 tablespoon chili crisp, (or to taste)

1 teaspoon toasted sesame oil

3 tablespoons water

2 tablespoons vegetable oil, (divided)

1 (16 ounce/454 gram) package super-firm tofu, (cut into 1/2 inch cubes)

1 pound Brussels sprouts, (halved)

1/4 cup water

2 garlic cloves, (minced)

1/4 cup roasted and salted peanuts, (roughly chopped)

2 scallions, (chopped)

Cooked rice

步骤

Whisk all of the sauce ingredients together in a medium bowl. Set this aside for now.

Coat the bottom of a large nonstick skillet with one tablespoon of the vegetable oil and place it over medium heat. Give the oil a minute to heat up, then add the tofu cubes, arranging them in a single layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice, until they're golden brown and crispy on most sides. Move them to a plate.

Add the Brussels sprouts and water to the skillet. Raise the heat to high and bring the water to a boil, then lower it back to medium. Cover the skillet. Let the sprouts steam for about three minutes, until they're bright green and beginning to get tender but are still a touch undercooked. Uncover the skillet and let the water continue simmering until it has completely evaporated.

Add the remaining tablespoon of oil to the skillet. Toss the Brussels sprouts to coat them with the oil, then arrange them in an even layer. Raise the heat to medium-high. Leave the sprouts undisturbed for about a minute, then flip them and let them cook for another minute. Repeat one or two more times, until the sprouts are tender and browned in spots.

Push the Brussels sprouts to the side, then add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.

Stir the garlic and Brussels sprouts together, then add the tofu back to the skillet. Pour the sauce over the Brussels sprouts and tofu, then cook the mixture for about 1 minute, stirring constantly, until the sauce thickens and clings to the Brussels sprouts and tofu. Be careful to prevent burning.

Remove the skillet from heat, then stir in the scallions and chopped peanuts.

Serve over rice.

营养

• 卡路里: 396 kcal
• 总脂肪: 27 g
• 饱和脂肪: 4 g
• 不饱和脂肪: 21 g
• 反式脂肪: 0.04 g
• 钠: 1023 mg
• 总碳水化合物: 25 g
• 膳食纤维: 6 g
• 总糖: 12 g
• 蛋白质: 20 g