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Spicy Tofu and Brussels Sprouts Stir-Fry With Korean-Type Sauce [Vegan]
Gochujang is constituted of purple chillies, glutinous rice [sticky rice, gluten-free] and soy beans. It’s kind of scorching, a bit fermented, funky, and somewhat candy, with that umami issue that we love a lot. We cherished this stir-fry and it was fast and straightforward to make (even with slicing…
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Components You Want for Korean-Type Spicy Tofu and Brussels Sprouts Stir-Fry [Vegan]
For the Dish:
- 14 oz. extra-firm tofu
- 1 1/3 cups skinny strips of browned tofu “bacon”
- 1/2 to 1 tablespoon oil
- 1 lb. Brussels sprouts, trimmed and sliced into 3 or 4 slices every (about 1/4″ thick)
Tofu “Bacon”
- 12-16 ounces extra-firm tofu
Marinade:
- 1/2 cup water
- 1/2 cup soy sauce (low salt)
- 2 tablespoons dietary yeast flakes
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 tablespoon liquid smoke
- Darkish sesame oil
Cooking Sauce:
- 1/4 cup water
- 1 1/2 tablespoons gochujang (spicy Korean bean paste/Korean purple pepper paste)
- 3/4 tablespoon soy sauce
- 1 giant clove garlic, crushed
- 2 teaspoons darkish sesame oil
- a couple of sprinkles kosher or flake salt
- freshly-ground black pepper
Garnish:
- crushed or floor toasted sesame seeds
Methods to Put together Korean-Type Spicy Tofu and Brussels Sprouts Stir-Fry [Vegan]
For the Tofu “Bacon”:
- Pat the tofu with a clear fabric and shave it into lengthy, skinny slices with a cheese slicer
- Combine collectively the Marinade elements in a shallow container. Fastidiously add the tofu slices to the Marinade, ensuring that they’re lined by the Marinade. Cowl the container and refrigerate it. Let the tofu marinate for no less than 8 hours, or for a couple of days.
- If you end up able to prepare dinner the “Bacon”, warmth a big, sturdy nonstick skillet over excessive warmth. Add about 1/2 tablespoon of darkish sesame oil to the skillet and swirl it across the pan to cowl the underside. When the pan is scorching, add a number of the slices.
- Fry the slices on either side till golden-brown and somewhat crispy. Flip the slices a number of occasions because the prepare dinner. Should you cool the slices within the pan, they crisp up extra that method, however I simply cool them on a plate and prepare dinner the subsequent batch. (Add a bit extra darkish sesame oil for every batch.)
For the Tofu Stir Fry:
- Pat the tofu to eliminate extra water and lower it into 1/2″ cubes. Warmth the oil in a stir-fry pan or heavy 10 to 12″ skillet over excessive warmth. Season with a little bit of salt. Stir-fry till it’s browned on no less than two sides. Scoop out and put aside.
- Combine the Cooking Sauce elements collectively and put aside. Over excessive warmth, add the sprout slices and garlic and stir-fry, add in squirts of water from a squeeze bottle as wanted to maintain the sprouts from sticking or drying out. Add about 2 tablespoon water and canopy and prepare dinner for about 2 minutes, or till the sprouts are crisp-tender.
- Add the Cooking Sauce, browned tofu cubes and vegan “bacon” strips and stir-fry for about 4 minutes. If it seems too dry when you are cooking it, add a couple of squirts of water. Watch out to not overcook the sprouts. Season with a little bit of salt and a few freshly-ground black pepper and serve instantly over steamed brown rice.
- Sprinkle every serving with floor or crushed roasted sesame seeds, in case you like.
Notes
Dietary Data
17.4g complete fats; 0.0mg ldl cholesterol; 921.8mg sodium; 893.5mg potassium; 24.0g carbohydrates; 7.4g fiber; 7.7g sugar; 16.6g web carbs; 23.6g protein.
Word: The knowledge proven is predicated on out there elements and preparation. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.