Thai-Style Shredded Tofu with Brussels Sprouts Dinner Recipe
This Thai-inspired dinner recipe brings together shredded tofu and tender Brussels sprouts, infused with bright lime, garlic, and a touch of soy for a flavorful and texturally unique meal. Quick and adaptable, this dish is perfect for weeknights, with its balance of savory, tangy, and nutty flavors.
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.
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