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Tofu Stir-Fry with Brussels Sprouts

Tofu Stir-Fry with Brussels Sprouts

3 tbsp coconut oil, divided
1 package (16 oz) extra-firm tofu, drained and cut into ½-inch cubes
2 lb fresh Brussels sprouts, trimmed and cut into ¼-inch slices
1 medium sweet red pepper, chopped
4 green onions, sliced
3 garlic cloves, minced
¼ cup water
¼ cup hoisin sauce
2 tbsp chili garlic sauce
¼ tsp salt
½ cup slivered almonds, toasted
Hot cooked rice noodles

In a large nonstick skillet, heat 1 tbsp coconut oil over medium-high heat. Add tofu; stir-fry until browned, 12-15 minutes. Remove from pan and keep warm. Stir-fry Brussels sprouts in remaining 2 tbsp coconut oil for 2 minutes. Add red pepper, green onions and garlic; cover and cook until vegetables are crisp-tender, 5-7 minutes longer.

Stir in water, hoisin sauce, chili garlic sauce and salt. Return tofu to pan; cook and stir until heated through. Stir in almonds. Serve with noodles.

Nutrition Facts
1-⅓ cups: 268 calories, 16g fat (7g saturated fat), 0 cholesterol, 463mg sodium, 24g carbohydrate (9g sugars, 8g fiber), 13g protein.
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