As you might know I love to cook I wanted to share one of my favourite recipes with you:
This easy vegan chili garlic tofu is made with extra-firm tofu, seared brussels sprouts and a sweet and spicy sauce. Serve with rice or cauliflower rice!
If serving with rice, begin preparing rice according to package directions.Wrap the tofu in a towel, set on a plate, and press for at least 10 minutes. (Use a tofu press or place a heavy dish or pan over the tofu.) If pressing the tofu longer than 10 minutes, press in the refrigerator.Thinly slice the Brussels sprouts, discarding the woody ends.Add all the sauce ingredients to a bowl and whisk together.
Cube the tofu into ½-inch cubes.Add to a bowl with the cornstarch and toss to coat. If your tofu is still slightly wet, you may need more cornstarch.
Add the remaining 1 tablespoon of oil to the pan.Add the brussels sprouts and cook, tossing occasionally, until the sprouts begin to blacken (about 3 minutes).
Add the tofu and the sauce to the pan. Toss about 2 more minutes, until the tofu is golden.Serve immediately. If desired, serve with rice (or cauliflower rice).