Brussels Sprouts Tofu Stew

Brussels sprouts can provide some special ways to lower cholesterol. The fiber in Brussels sprouts does a better job of binding together with the acid in the digestive system. It also has the depth of benefits to help fight cancer. Brussels sprouts are now known in the top list of vegetables that we should consume daily to provide for top-notch health. You can go to this website to learn more about Brussels sprouts benefits:

http://www.healthdiaries.com/eatthis/11-health-benefits-of-brussels-sprouts.html.

For all the benefits of Brussels sprouts,, I will now introduce a the recipe that will increase benefits for our health. Besides Brussels sprouts, it also contains both tofu and mushrooms. I think this trio of powerful ingredients in this recipe will satisfy all critical eaters. It a wonderful recipe for vegans. If you are strictly vegetarian, then use leek instead of shallots and omit the garlic.

Ingredients:
1 lb. Brussels sprouts
One 14 oz. firm tofu
12 oz. button mushrooms
2 garlic cloves, minced
2 shallots, minced
1 tsp ginger, minced
Stew liquid ingredients:
1/4 cup soy sauce
1 tbs blackstrap molasses
1 tbs honey
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tbs mushroom seasoning
1 cup coco Rico

Directions:
Remove the outer leaf of Brussels sprouts and cut the roots. Wash well.

Bring a pot of water to boil. Add 1 tsp salt and 1 tsp olive oil. Blanch Brussels sprouts for 1 minute and drain.





Cut tofu into cubes (about 1 inch). Add 1/4 cup of oil in a nonstick skillet and fry the tofu until crispy. Remove and set aside.

Cut each mushroom in half. Leave the small mushroom uncut.

Heat about 2 tbs of oil in a heavy saucepan. Add shallots, ginger, and garlic and stir until fragrant. 

Add the stew liquid ingredients and bring to boil. Add the tofu, Brussels sprouts, and mushrooms.

 

Adjust the seasoning with salt or soy sauce and more sugar, if needed. Simmer until all the liquid has thickened (about 40 minutes). Serve with hot cooked rice.