Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 lb Brussels sprouts, halved or quartered
  • 8 oz shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced into 1-inch pieces
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil

Instructions:

  1. Press the tofu block by wrapping it in a clean towel and placing a heavy skillet on top for 15 minutes to expel excess water.
  2. Cube the pressed tofu into 1-inch pieces. In a bowl, toss tofu with cornstarch, salt, and pepper until evenly coated.
  3. Heat 1 tbsp of avocado oil in a wok or cast-iron skillet until shimmering. Fry the tofu in a single layer for 3–5 minutes per side until a golden-brown crust forms. Remove and set aside.
  4. Add the remaining 1 tbsp of oil to the same wok. Toss in Brussels sprouts, cut side down, and sear undisturbed for 3 minutes until charred.
  5. Add the sliced shiitake mushrooms, minced garlic, and grated ginger to the wok. Sauté until the mushrooms are softened and fragrant.
  6. Stir in the sliced scallions.
  7. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the glaze.
  8. Return the seared tofu to the wok, pour the glaze over the mixture, and toss on high heat until the sauce thickens and coats everything glossily.