Name: Brussels Sprouts and Tofu Stir-Fry
Yield: 4, plus leftover tofu for lunch Servings
Ingredients: 2 14-oz. blocks extra-firm tofu, drained, sliced lengthwise ¾” thick; 2 tablespoons coconut oil or canola oil, divided; Kosher salt and freshly ground pepper; 2 tablespoons gochujang (Korean hot pepper paste); 1 tablespoon soy sauce; 2 garlic cloves, finely chopped; 1½ pounds Brussels sprouts, trimmed, sliced ¼” thick; 1 8-oz. can water chestnuts, drained, sliced ¼” thick; 2 teaspoons toasted sesame oil; 1 teaspoon furikake or more sea salt; Korean hot pepper paste (a mixture of miso and hot chiles) is available at Korean markets and koamart.com.

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Danny Kim

We’ve always loved the slightly sweet and nutty crunch of water chestnuts, which are actually the bulblike growth of a marsh-grown, grasslike plant. We use it unapologetically in spur-of-the-moment stir-fries. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes