Skip to content
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.
Previous article Parmesan Risotto
Next article Chicken Curry Dinner