Spicy Peanut Brussels Sprouts Stir-Fry (GF, V)

Sources: Conouisserus Veg | Serves: 4 | Time: 30 min

Changes: replaced soy sauce with coconut aminos; replaced brown sugar with coconut sugar

Ingredients

Peanut Sauce

¼ cup creamy natural peanut butter

¼ cup coconut aminos

2 tbsp coconut sugar

1 tablespoon chili crisp, or to taste

1 teaspoon toasted sesame oil

3 tbsp water

Stir-Fry

2 tablespoons vegetable oil, divided

1 16 oz package super-firm #tofu, cut into ½ inch cubes

1 lb Brussels sprouts, halved

¼ cup water

2 garlic cloves, minced

For Serving

¼ cup roasted and salted peanuts, roughly chopped

2 scallions, chopped

Cooked rice (I did #cauliflower rice with some Penzey's Bangkok Blend)

Instructions

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.