Stir-Fried Tofu and Brussels Sprouts

Ingredients

• 16 oz extra-firm tofu, drained and cut into ½" cubes
• 2 lbs fresh Brussels sprouts, trimmed and cut into ¼" slices
• 4 tbs avocado oil, divided
• 4 cloves garlic, minced
• 2-3 Thai birds-eye chilies, sliced
• 1 medium sweet red pepper, chopped
• 4 green onions, sliced
• 3 garlic cloves, minced
• ¼ C vegetable stock
• 1 tbs fish sauce
• 1 tbs seasoning soy sauce
• ½ tbs oyster sauce
• 1 tsp sugar
• Steamed rice or hot cooked rice noodles

Directions

1. In a large nonstick skillet, heat 2 tbs oil over medium-high heat. Add tofu and stir-fry until browned, 12-15 minutes. Remove from pan and keep warm.
2. Heat remaining oil in the pan, add the garlic and peppers and stir until fragrant, about 30-45 seconds.
3. Add the Brussels sprouts and stir-fry for 2 minutes. Add the fish sauce, soy sauce, oyster sauce, and sugar, stir in the red pepper and green onions, and fry for a minute
4. Add the stock, cover, and cook until vegetables are crisp-tender, 5-7 minutes longer.
5. Return tofu to pan; cook and stir until heated through. Serve with rice or noodles.

Chef's Notes

• A food processor or mandolin are both good choices for slicing the Brussels sprouts
• If you want a thicker sauce, make a slurry of 1 tbs cornstarch and 2 tbs water and add it by teaspoonfuls to the hot mixture. The slurry will thicken on contact, so be judicious. If you do add too much, just thin the sauce with water or additional vegetable stock