- 1 blocks extra-firm tofu, drained, sliced lengthwise ¾” thick
- 2 tablespoons coconut oil, divided
- Kosher salt and freshly ground pepper
- 2 tablespoons gochujang (Korean hot pepper paste)
- 1 tablespoon soy sauce
- 2 garlic cloves, finely chopped
- 1 pound Brussels sprouts, trimmed, sliced ¼” thick
- 1 8-oz. can water chestnuts, drained, sliced ¼” thick
- 2 teaspoons toasted sesame oil
Lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on it and cover with another layer of towels. Cover with another plate and place something heavy on top as a weight. Let sit for at least 15 minutes, then cut into ¾” cubes.
Heat 1 Tbsp. coconut oil in a large nonstick skillet or wok over medium-high heat. Place tofu in skillet and season with salt. Cook, turning occasionally, until browned all over, 8–10 minutes. Remove to a plate and wipe out pan.
In a small bowl, whisk together the gochujang, soy sauce, and ¼ cup water. Heat remaining 1 Tbsp. coconut oil in the same skillet or wok over medium-high heat.
Add garlic and cook, stirring, until fragrant, about 30 seconds. Add Brussels sprouts and gochujang mixture and toss to combine. Cover skillet and cook until Brussels sprouts are bright green, about 2 minutes.
Add water chestnuts, tofu, and 2 Tbsp. water and cook, stirring frequently, until Brussels sprouts are tender and sauce coats the vegetables, about 4 minutes. Add sesame oil and toss to combine. Season with salt and pepper.
From Bon Appetit. Serves 4.