Are you tired of the same old tofu dishes that leave your taste buds uninspired? This Thai-style shredded tofu with Brussels sprouts is here to change your dinner game.
Bursting with bold flavors and easy to prepare, it’s the perfect recipe to elevate your weeknight meals while staying healthy and satisfying.
Why This Recipe Is Perfect for Dinner
This recipe is a fantastic option for anyone seeking a plant-based dinner idea that doesn’t skimp on flavor. Shredding the tofu adds an entirely new texture, creating a fluffy, slightly crisp base that absorbs the savory sauce.
Combined with tender Brussels sprouts and a hint of chili, this dish is both comforting and energizing. It’s a complete dinner solution that pairs well with rice, noodles, or even as a standalone entrée.
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A Unique Take on Tofu Preparation
If you’ve only ever cubed, grilled, or stir-fried tofu, shredding it might seem unconventional. But this technique adds a surprisingly light and airy quality to the tofu, making it the star of the dish.
The shredded texture integrates beautifully with the vibrant Thai-inspired sauce made from lime juice, soy sauce, and fish sauce. Together, they create a perfectly balanced umami flavor that’s both tangy and rich.
Easy Modifications to Suit Any Dinner Table
This recipe is as versatile as it is tasty. Whether you’re cooking for a family with diverse dietary needs or just looking to experiment, here are some simple adjustments:
- Vegan Version: Swap the fish sauce for a plant-based alternative or use soy sauce alone for an entirely vegan dinner option.
- Gluten-Free: Use tamari in place of soy sauce to make the dish gluten-free without compromising on flavor.
- Nut-Free Alternative: Replace peanuts with toasted pumpkin seeds or sunflower seeds for the same crunch.
These substitutions make this recipe adaptable to nearly any dietary preference, so it’s easy to customize while keeping its essence intact.
Tips to Maximize Flavor
To ensure this dinner recipe becomes a favorite, here are a few tips to enhance the flavors:
- Press the Tofu: Remove excess moisture from the tofu by pressing it before shredding. This step ensures a better texture and helps the tofu absorb the sauce.
- Use Fresh Lime Juice: The zingy freshness of lime juice elevates the dish, so skip the bottled version if possible.
- Toast the Peanuts: A quick toast in a dry skillet intensifies their nutty flavor, adding an extra layer of depth to the dish.
Make It a Complete Dinner
While this recipe is satisfying on its own, it pairs wonderfully with jasmine rice or rice noodles. For an extra boost of protein, you could add edamame or chickpeas on the side.
Finish with a light Thai-inspired dessert like mango sticky rice to round out your meal.
Why You’ll Keep Coming Back to This Recipe
What makes this Thai-style shredded tofu with Brussels sprouts a dinner staple is its simplicity, adaptability, and irresistible flavor. It’s perfect for anyone who loves experimenting with bold, Asian-inspired flavors while keeping things nutritious and quick.
Bring the vibrant flavors of Thailand to your table tonight with this easy and exciting dinner recipe. It’s a fresh way to enjoy tofu and Brussels sprouts, and it just might become your new favorite!
Thai-Style Shredded Tofu with Brussels Sprouts Dinner Recipe
Equipment
- Box grater
Ingredients
- 1 package 14 to 16 ounces extra-firm tofu drained and patted dry
- 8 ounces Brussels sprouts trimmed (about 4 cups)
- Finely grated zest and juice of 1 lime
- 1 ½ tablespoons light brown sugar
- 1 ½ tablespoons Asian fish sauce
- 1 teaspoon soy sauce
- 2 tablespoons peanut oil
- ½ to 1 fresh red chile seeded and thinly sliced
- 2 large garlic cloves grated or minced
- ¼ teaspoon fine sea salt plus more if needed
- ½ cup chopped peanuts
- ¼ cup thinly sliced scallions white and green parts or shallots
- Torn fresh basil leaves to taste
Instructions
- Shred the Tofu: Use the large side of a box grater to coarsely shred the tofu. Lay the shredded tofu on a clean kitchen towel to soak up any excess moisture.
- Prepare the Brussels Sprouts: Cut the Brussels sprouts in half lengthwise through their stems, then slice them thinly.
- Mix the Sauce: Combine the lime zest, lime juice, brown sugar, fish sauce, and soy sauce in a small bowl. Whisk until the mixture is well blended.
- Cook the Vegetables and Tofu: Heat the peanut oil in a skillet over medium-high heat. Add the Brussels sprouts, garlic, and red chile, and cook for 3 to 5 minutes, stirring frequently, until the Brussels sprouts are softened. Add the shredded tofu to the pan and stir for about 2 minutes, letting it warm through. Pour in the sauce and sprinkle in ¼ teaspoon of salt. Cook for another minute to allow the flavors to meld.
- Add the Final Touches: Remove the skillet from heat and stir in the chopped peanuts, scallions, and torn basil leaves. Taste the dish and adjust the seasoning with additional salt or lime juice, if needed. Serve immediately and enjoy.
Notes
- For variations, substitute kale or napa cabbage for Brussels sprouts.
- Adjust spice levels by varying the amount of chile.
- For a vegetarian option, replace fish sauce with soy sauce or tamari.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.