Cruciferous vegetables add big crunch to saucy stir-fries, but bite-size Brussels offer a fresh twist, along with a crush of local walnuts.
Contains: soy, tree nuts, wheat.
What You Get
Black bean sauce
Chopped and toasted walnuts
What You'll Need
Chile flakes (optional)
Trim the Brussels sprouts and cut them in half lengthwise. Thinly slice a handful of scallions. Remove the tofu from the packaging and pat dry with paper towels. Dice the tofu into bite-size pieces (about ¾-inch cubes).
In a wok or large sauté pan over medium-high heat, warm 2 tablespoons canola oil. Add the tofu and stir-fry until browned, 5 to 8 minutes. Transfer the tofu to a plate and keep warm.
Return the pan to the heat and add another 2 tablespoons canola oil. Add the Brussels sprouts and stir-fry until lightly browned and nearly tender, 6 minutes.
Return the tofu to the pan and turn down the heat to low. Add the black bean sauce and the walnuts and stir to combine. Add a pinch of chile flakes, if you like a little heat.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice on plates and spoon the tofu stir-fry over. Sprinkle with the scallions and serve warm.