Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Wednesday, May 9, 2012

Carmelized Tofu on a Brussel Sprout Slaw

Sounds weird, right? So does the Foie Gras Fluffernutter sandwich I mentioned a few weeks ago and that was amazing! I wasn’t up for trying to replicate that over-the-top sandwich, but I have had a craving for salty sweet ever since.

Ironically, this vegetarian tofu recipe hits the same notes. Start by sautéing tofu in a bit of peanut oil. Once it browns up a bit, add two minced garlic cloves and a healthy handful of nuts. After a few minutes, toss in about 3 tablespoons of sugar and stir until it’s dissolved. Remove from heat and mix in some chopped cilantro.

Add a bit more oil to the pan and sauté half a pound of finely sliced brussel sprouts. Once they start to brown nicely, remove and top with the tofu mixture. Sprinkle with salt. Voilà. It’s practically a Foie Gras Fluffernutter sandwich.

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