Growing up, most of the dishes Mom prepared for us were not from recipes, cookbooks, or cooking shows. Instead, Mom would look in the refrigerator to see what she had on hand. When my dad’s vegetables were in season, she also used them for cooking. No two dishes were ever alike but they were always delicious. Most of the meals she made for us were dishes you would never see on any Asian restaurant menu. But I still loved her cooking. When my parents were struggling financially, Mom had a magical way of even making rice soup (rice and water) comforting. I will always be grateful to my mom for teaching me how to be resourceful with food, to not waste, and to cook creatively.

As I was struggling with what to make for dinner tonight I thought about my parents – his resourcefulness and her creativity. With the refrigerator doors opened I pulled out a container of tofu and a bag of Brussels sprouts – not a common pairing.

I’ve always been able to think outside the box. Tonight’s dinner was inspired by trusting my intuition and setting aside predispositions about foods, which should or should not go together. Tonight I cooked as if Dad was with us, being careful not to waste.
Surprisingly, it only took about a minute to know how I was going to cook the Brussels sprouts and tofu. I went with my gut and I was rewarded with a fantastic new dish I plan on making again soon.

This Ginger Garlic Brussels Sprouts and Tofu dish is Asian inspired with the perfect blend of bold flavors. This is the kind discovery I love to cook and share with others. It’s not so much about creating the most impressive dishes. Instead, it’s about doing the best I can for my family, nourishing their bodies with good food, and hopefully inspiring creativity in the kitchen for others.

Recipe: Ginger Garlic Shaved Brussels Sprouts and Tofu

  • Prep Time: 5 min(s)
  • Cook Time: 5 min(s)
  • Total Time: 10 min(s)

An Asian inspired Brussels Sprouts and Tofu dish.

Ingredients

    • 1-3oz. package firm tofu
    • 2 tablespoons olive oil
    • 1 1/2 pounds Brussels Sprouts, outer leaves removed and thinly sliced
    • 2 large cloves garlic, minced
    • 2 teaspoons minced fresh ginger
    • 3 tablespoons oyster sauce
    • salt and pepper

Instructions

    • Cut the tofu in 1/2 - inch cubes.
    • Heat a tablespoon of olive oil in a medium frying pan on medium-high heat.
    • Add the tofu to the pan and cook the tofu for 3 minutes until heated through. Transfer the tofu to a bowl and return the pan back to the burner.
    • Add the remaining olive oil (1 tablespoon) and add the Brussels Sprouts. Saute the sprouts for 2 minutes, stirring occasionally.
    • Stir in the garlic and ginger. Stir the vegetables for one minute.
    • Add the tofu and the oyster sauce. Gently stir all the ingredients together and turn off the heat.
    • Serve immediately.

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  • Aviva Goldfarb

    So inventive! This looks like something we’d love.

  • Jennifer

    what would you sub for Oyster sauce? Allergic to all seafood so cant add this. Or could I eliminate this altogether?

    This sounds and cant wait to try

  • Jennifer

    What could I sub for Oyster sauce? Or could I eliminate that altogether?

  • Elsie D.

    In place of oyster sauce, try Hoisin sauce or good ol’ soy sauce. I have another Asian-inspired recipe in which oyster, Hoisin, and soy sauces are used interchangeably to suit one’s mood.

  • http://www.fullcircle.com/ Megan Jones

    This is how I cook too. Even if I am looking at a recipe, it is more a jumping off point or just to get some ideas. I love just looking in my fridge and being creative. This recipe looks absolutely delicious. I will be making it (or some version of it with what I have in my fridge) for dinner tonight. I love you comment on maybe not making the most delicious food, but rather doing the best you can to nourish your family and inspiring others. It sounds like you are doing a great job!