Asian fusion with fresh herbs and some spice!
3 tablespoons olive oil
1/2 pound brussels sprouts, trimmed and halved
1 block firm/ extra firm tofu, pressed and cubed
lettuce for wrapping
1 teaspoon salt
ground pepper to taste
1/4 cup peanut butter
2 tablespoons tamari or gluten free soy sauce
1/2 tablespoon rice vinegar
2 tablespoons maple syrup
1 teaspoon toasted sesame oil
3-4 teaspoons chili garlic sauce
1 tablespoon water
cucumber, thinly sliced
carrots, cut into matchsticks
Peanuts, roughly chopped
fresh basil or cilantro
Preheat oven to 425 degrees F. Once oven is heated place baking tray in oven to preheat for 3-5 minutes (this helps make the brussels sprouts crispy). Toss brussels sprouts with 1 tablespoon of olive oil, salt and pepper. Spread evenly on baking sheet in a single layer, cut side down. Roast for 18-20 minutes until golden brown on top.
While brussels sprouts are roasting, heat remaining 2 tablespoons of olive oil in cast iron pan over medium-high heat. Add tofu and pan-fry until golden brown, flipping every 2-3 minutes until sides are evenly fried (I use chopsticks to do this, they work great!)
After tofu is golden brown and crispy on all sides, remove and pat dry with paper towel to remove extra oil. Add tofu and roasted brussels sprouts back to the pan with peanut sauce, heat for another 2-3 minutes.
Serve in lettuce wraps with additional toppings and enjoy!