Caramelized Tofu & Pecans

Caramelized Tofu & Pecans
Serves 2 - 3 as a main, 4 as a side
This recipe will make anyone fall in love with tofu. The caramel hardens slightly and make the tofu and pecan crisp and sweet. The sweetness of the balsamic vinegar and brown sugar are the perfect compliment to the slight bitterness of the brussels sprouts. Serve it as a fist course, a side dish, or even for a Sunday lunch, just make sure you have enough for seconds!

7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
a couple pinches of fine-grain sea salt
a couple splashes of olive or peanut oil
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons brown sugar
3 tablespoons balsamic vinegar
1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for a minute or so and deglaze with balsamic vinegar. Cook for another couple of minutes. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil and another pinch of salt.When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.

Spoon tofu and pecans atop a bed of brussels sprouts and serve.