Asian

Day 2: Brussels Sprouts and Tofu Stir-Fry with Black Rice with Coconut

Status update: I haven’t felt that hungry yet (I only heard my stomach growl awkwardly loudly in a quiet meeting once) and the food has been delicious. Tonight’s dinner I will definitely make again. Some people are anti-tofu, and those people should not make this meal. Luckily I am a tofu person, and as far as “cleanses” go, this one is a damn treat. A pro-tip: having fresh cut flowers on your table makes your meal taste better. It might even help your water taste a little bit like wine. Once you make it a habit, you’ll miss them when they’re gone. 
We had a close call tonight. I avoided near disaster by managing to squeeze the last few drops out of the sriracha before the. end. 
In a nutshell, here was day 2:
– Breakfast: Old fashioned oats, dried figs, cinnamon, roasted hazelnuts + some fresh strawberries from my morning meeting
– Lunch: Leftover mahi-mahi with white bean puree and spinach
– Snack: Orange, carrot sticks
Dinner: Brussels sprouts and tofu stir-fry with black rice with coconut
Dessert: Grapefruit with honey and toasted pine nuts + some pineapple (not pictured)

Brussels Sprouts and Tofu Stir-Fry 

2 14-oz. blocks extra-firm tofu, drained, sliced lengthwise ¾” thick
2 tablespoons coconut oil or canola oil, divided
Kosher salt and freshly ground pepper
2 tablespoons gochujang (Korean hot pepper paste) *I used 2 tablespoons miso paste + 1 teaspoon sriracha
1 tablespoon soy sauce
2 garlic cloves, finely chopped
 pounds Brussels sprouts, trimmed, sliced ¼” thick
1 8-oz. can water chestnuts, drained, sliced ¼” thick
2 teaspoons toasted sesame oil1 teaspoon sea salt

Lay a double layer of paper towels on a large plate. Place tofu on it and cover with another layer of towels. Cover with another plate and place something heavy on top as a weight. Let sit for at least 15 minutes, then cut into ¾” cubes.Heat 1 Tbsp. coconut oil in a large nonstick skillet or wok over medium-high heat. Place half of tofu in skillet and season with salt. Cook, turning occasionally, until browned all over, 8–10 minutes. Remove to a plate and cook remaining tofu. In a small bowl, whisk together the gochujang, soy sauce, and ¼ cup water. Heat remaining 1 Tbsp. coconut oil in the same skillet or wok over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add Brussels sprouts and gochujang mixture and toss to combine. Cover skillet and cook until Brussels sprouts are bright green, about 2 minutes. Add water chestnuts, tofu, and 2 Tbsp. water and cook, stirring frequently, until Brussels sprouts are tender and sauce coats the vegetables, about 4 minutes. Add sesame oil and toss to combine. Season with salt and pepper and sprinkle with sea salt. *Serve with black coconut rice.

*To make black coconut rice, cook black rice per instructions with a 2″ piece peeled ginger in the pot. Toast 1/4 cup coconut and stir into cooked rice before serving.

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