273 Calorie Kung Pao Brussels Sprouts & Tofu

I modified this recipe:
https://healthynibblesandbits.com/kung-pao-brussels-sprouts/

4 servings of sauce (for both Brussels and tofu):
– 1/2 c water
– 2 tsp dark soy sauce (can sub regular if you want)
– 2 T regular soy sauce
– 1.5 T sugar
– 1 T Zhenjiang vinegar
– 1 T Chinese rice cooking wine
– 1 tsp chili paste
– 1 tsp ground black pepper

topping: roasted peanuts, 28 grams (for 4 servings) & green onion

Corn starch slurry (thickener):
– 3/4 T corn starch
– 1 T water

Brussels Sprouts, 508 grams

Tofu, 1.5 blocks extra firm

I did not roast my Brussels Sprouts in the oven nor did I coat them in oil. Instead, I used shaved sprouts and pan fried them in non-stick pan with a little spray oil. Saved a lot of calories!

To make this you pan fry Brussels and tofu. In separate pan add your sauce mixture and bring to boil. Add corn starch slurry and let sauce thicken (very quick, so stir a lot). Toss Brussels and tofu with sauce and top with roasted peanuts.

This sounds delicious and now I know what to do with that lonely block of extra firm tofu in my fridge

holy fuck this looks amazing, i love b sprouts!!!

This is gorgeous! I need to try this.

this looks so insanely good