Sweet-and-Sour Tofu and Brussels Stir-Fry is a delicious answer to weeknight dinner. Packed with quality protein, fiber, and heart-healthy fats, this meatless main is sure to satisfy. Please excuse my brief interruption in EVERYTHING-THANKSGIVING to bring you a fresh and fiery weeknight dinner recipe. Because really, can we ever have enough?
If you’re not familiar with gochujang, it’s a Korean pepper paste known for its sweet heat and versatility in everything from stir-fries to bibimbap. If gochujang hasn’t made it to your pantry yet, this is the perfect gateway recipe to make you an instant fan. This recipe is super weeknight-friendly—all you need is a nonstick skillet (or a wok!) and 30 minutes. Make sure you the pan nice and hot before starting—stir-fries are a high-heat, quick-cooking operation (one of many reasons why they’ll forever be in a savvy cooks arsenal).
One of the tricks to getting better browning on your tofu (and less sticking to the skillet) is to remove as much moisture from it as possible. My go-to method is pressing the block of tofu between several layers of paper towels and topping it with a plate, followed by a can of beans. The extra weight will help squeeze out excess water and get your tofu well-primed for the skillet.Enjoy this stir-fry as is, or spoon it over a bed of rice, quinoa, or your favorite quick-cooking grain. Or just give it the fried egg treatment and call it a day. (A fried egg rounds out any meal in my book.)
This recipe holds up beautifully for leftovers, so pack it up to enjoy for weekday lunches or dinner on-the-fly. Sweet, spicy, and with just enough tang to excite all the tastebuds, this protein-and-fiber-packed main is guaranteed to delight vegetarians and omnivores alike.
- 2 Tbsp. coconut oil or canola oil, divided
- 1 (14-oz.) pkg. extra-firm tofu, pressed/drained and cut in ½-in. cubes
- ¼ tsp. kosher salt
- 1 lb Brussels sprouts, trimmed and halved
- ¼ cup minced shallots
- 3 garlic cloves, sliced thin
- 3 Tbsp. gochujang sauce (such as Annie Chun's)
- 2 tsp. honey
- 2 tsp. lower-sodium soy sauce or tamari
- 1 Tbsp. rice vinegar
- ¼ cup water
- ¾ cup raw cashews
- ½ cup freshly torn basil
- Heat 1 Tbsp. oil in a large nonstick skillet or wok over medium-high. Add tofu; season with salt. Cook 8 to 10 minutes, turning occasionally, until golden-brown. Transfer to a plate.
- Add remaining 1 Tbsp. oil to pan; swirl to coat. Add shallots and garlic; cook 1 minute. Add Brussels; cook 2 to 3 minutes, stirring occasionally.
- In a small bowl, whisk together the gochujang, honey, soy sauce, vinegar, and ¼ cup water. Pour mixture in pan and toss to coat. Cover skillet and cook until Brussels sprouts are bright green, about 4 to 5 minutes. Add cashews and tofu; cook 3 to 5 minutes, stirring frequently, until Brussels are tender and sauce coats vegetables. Stir in basil.