Step 1

Heat oil in a large skillet (or wok) over medium high heat.

Step 2

Season oil with a generous pinch salt and fresh cracked pepper

Step 3

Add tofu and sear all sides, turning heat down to medium if necessary.

Step 4

When golden, set tofu aside. Blot.

Step 5

In the same pan add a little more oil if necessary.

Step 6

Sauté shallot (or onion) over medium high heat, stirring until tender 2-3 minutes.

Step 7

Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be.

Step 8

Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If pan feels dry add a splash of water or cooking wine.

Step 9

Keep the Brussels slightly crisp, yet tender.

Step 10

Stir in soy sauce.Taste for salt.

Step 11

Divide veggies among two bowls. Top with seared tofu. Drizzle with a little sesame oil, sprinkle with toasted sesame seeds (or Gomasio), nuts if you want and scallions. Add Sriracha if you like.

Step 12

Serve immediately.

Step 13

NOTES: feel free to sub tofu with seared prawns, scallops, fish or even chicken.