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Active: 35 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Caramel Veg "Chicken" Brussels Sprouts Stir-Fry:
  • Garlic - 3 cloves , minced
  • Brussels sprouts - 1 lb , trimmed and halved through root
  • Mushrooms, shiitake - 1/2 lb , sliced
  • Soy sauce, low-sodium - 3 Tbsp
  • Brown sugar - 1 Tbsp
  • Water - 1/2 cup
  • Cornstarch - 1/2 Tbsp + 1 Tbsp
  • Gardein "chicken" - 1 lb , chopped (sub other vegetarian meat substitute or firm tofu)
  • Oil, cooking - 1 1/2 Tbsp
  • Lime or lemon - 1/2 , juice of
Asian Cucumber Salad:
  • Cucumbers - 1 lb , chopped ((Look for Persian or English cucumbers which have fewer seeds))
  • Soy sauce, low-sodium - 1 tsp
  • Vinegar, rice - 2 Tbsp
  • Oil, toasted sesame - 1 tsp
Brown Rice for Stir-fry:
  • Brown rice - 1 cup

Prep

  1. Tofu - Press out any water. If you have the time, leave in a colander and place a plate on top of the tofu for ~30 minutes to drain out as much liquid as possible or try this contraption. Cube. (Can be done up to 3 days ahead)
  2. Garlic / Brussels sprouts / Shiitake mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Cucumbers - Chop. Toss with soy sauce, rice vinegar, and toasted sesame oil. Cover and refrigerate until it’s time to eat. (Can be done 1 day ahead)
  4. Brown rice - Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  5. Make stir-fry sauce - Mix together minced garlic, soy sauce, brown sugar, water, and first part of corn starch.

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Make

  1. Place brussels sprouts in a microwave-safe container. Cover with a wet paper towel and microwave for 2 ½ to 3 minutes.
  2. Toss tofu with second part of corn starch.
  3. Heat a wok over medium-high heat and add cooking oil. Add tofu to heated oil and stir-fry until golden on the outside, ~5 minutes. Use tongs to remove tofu from wok leaving oil in the pan.
  4. Toss mushrooms into the wok and stir-fry for 2 to 3 minutes. If the wok looks too dry, add a splash of water.
  5. Add brussels sprouts to wok and stir-fry for another 2 to 3 minutes.
  6. Return tofu to wok, and push all ingredients to the sides forming a hole in the middle. Give stir-fry sauce a stir and pour it into the middle. Once it starts to bubble and darken, toss so that the sauce covers everything. Remove from heat and finish with lime or lemon juice. Season to taste with salt and pepper.
  7. Enjoy over rice with cucumber salad.

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