Korean Style Spicy Tofu and Fried Brussels Sprouts [Vegetarian] – One Green Planet

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For the dish:

• 14 oz. Tofu is very firm
• 1 1/3 cup thinly sliced ​​browned “bacon” tofu
• 1/2 to 1 tablespoon oil
• 1 pound Brussels sprouts, trimmed and cut into 3 or 4 slices (about 1/4 inch thick)

Tofu “bacon”

• 12-16 ounces extra firm tofu

marinade:

• 1/2 cup water
• 1/2 cup soy sauce (low salt)
• 2 tablespoons nutritional yeast flakes
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 1 tablespoon liquid smoke
• Dark sesame oil

Cooking sauce:

• 1/4 cup water
• 1 1/2 tablespoon gochujang (Korean spicy bean paste/Korean red pepper paste)
• 3/4 tablespoon soy sauce
• 1 large garlic clove, crushed
• 2 teaspoons dark sesame oil
• A few pinches of salt or salt
• Freshly ground black pepper

appetizers:

• Roasted or ground sesame

For tofu “bacon”:

1. Scrub the tofu with a clean cloth, then cut it into long, thin slices using a cheese slice
2. Mix the marinade ingredients together in a shallow bowl. Carefully add the tofu slices to the marinade, making sure to cover them with the marinade. Cover the container and refrigerate it. Leave the tofu to soak for at least 8 hours, or for a few days.
3. When you’re ready to cook the bacon, heat a large, sturdy nonstick skillet over high heat. Add about 1/2 tablespoon of dark sesame oil to the pan and swirl it around the pan to coat the bottom. When the pan is hot, add some slices.
4. Fry the slices on both sides until golden brown and slightly crispy. Turn the slices several times during cooking. If you cool the slices in a pan, they get crispier that way, but I just cool them on a plate and cook the next batch. (Add a little dark sesame oil to each batch.)

For fried tofu:

1. Beat the tofu to remove excess water and cut it into 1/2-inch cubes. Heat the oil in a stir fry or heavy 10- to 12-inch skillet over high heat. Season with a pinch of salt. Fry until brown on at least two sides. Extract it and leave it aside.
2. Mix the cooking sauce ingredients together and set aside. Over high heat, add the sliced ​​sprouts and garlic and saute quickly, adding splashes of water from a squeeze bottle as needed to prevent the sprouts from sticking or drying out. Add about 2 tablespoons of water, cover, and cook for about 2 minutes, or until the sprouts are tender.
3. Add the cooking sauce, browned tofu cubes, and vegan bacon slices and stir-fry for about 4 minutes. If it seems too dry while cooking, add a few splashes of water. Be careful not to overcook the sprouts. Season with a little salt and some freshly ground black pepper and serve directly over steamed brown rice.
4. Sprinkle each serving with crushed or ground toasted sesame, if desired.