Cruciferous vegetables add big crunch to saucy stir-fries, but bite-size Brussels offer a fresh twist, along with a crush of local walnuts.
Allergen Note: Contains tree nuts, wheat, soy.
Trim the Brussels sprouts and cut them in half lengthwise. Slice a couple of green onions. 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, 5 minutes.
Return the tofu to the pan and turn down the heat to low. Add the black bean sauce and some of 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 green onions and serve warm.