To be honest, if it weren't for my occasional complete and utter laziness in the kitchen, I might never have considered Brussels sprouts for any stir-fry dish. Yes, it's easy to trim the woody bottoms of a few sprouts and thinly slice them for this recipe, but it's even easier to grab a package of shaved Brussels sprouts from the grocery store shelf. I'm not a huge fan of cruciferous vegetables, so to get them into my diet, I cook them with seasonings I know I will like. There are a dozen fried rice recipes on The Perfect Pantry, and now a baker's dozen, as this tofu and Brussels sprouts fried rice is going into permanent rotation in my kitchen. With a quick stir-fry, the sprouts turn bright green and sweet, making them irresistible, even to me. If you don't like tofu, you can swap in any other protein (shrimp, pork, even leftover rotisserie chicken). Remember to cook your rice ahead of time, so it can cool; you can make it days ahead, and store it in the refrigerator. If your rice is pre-cooked, and you sneak into the grocery store for a package of shaved Brussels sprouts, this dish comes together in minutes.
Tofu and Brussels sprouts fried rice
Serves 4 as a main dish.
2 tsp peanut oil
1 clove garlic, minced
1/2 tsp minced (or grated) ginger root
1/4 cup chopped scallions
1/4 cup diced bell pepper (any color)
1 cup chopped mushrooms (any type; I like cremini)
1 cup trimmed and thinly sliced Brussels sprouts
1 cup drained extra-firm tofu, cut into 1/2-inch cubes
3 cups cooked and cooled white or brown rice
1 Tbsp sesame oil
1-2 Tbsp reduced-sodium soy sauce, to taste
Fresh black pepper, for garnish
Heat a wok or large frying pan over medium-high heat. When the pan is hot, pour in the peanut (or other neutral) oil.
Add the garlic and ginger, and stir for 15 seconds. Then, toss in the scallions, bell pepper, mushrooms and Brussels sprouts. Cook, stirring constantly, for 1-2 minutes, until the sprouts are bright green and tender.
Mix in the tofu, and stir-fry for 1 minute. Use your hands to break apart the cooled rice as you add it to the wok. Stir quickly, so the rice doesn't stick to the wok. Add the sesame oil, and stir quickly. Then, pour in the soy sauce. Keep stirring until all of the ingredients are incorporated.
Sprinkle with fresh black pepper (optional, but delicious).
Other recipes that use these pantry ingredients:
Tofu fried rice, from On Sugar Mountain
Brown rice bowl with lemongrass, tofu, and cashews, from The Kitchn
Teriyaki tofu and veggie rice bowl, from Confident Cook, Hesitant Baker
Rice bowl with baby bok choy, from Pink of Perfection
Sesame tofu, from Use Real Butter
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