Caramelized Tofu with Brussels Sprouts

7-8 ounces extra-firm tofu cut into thin 1-inch segments
A couple pinches of fine-grain sea salt
A couple splashes of olive oil
2 medium cloves garlic, minced
1/3 cup peanuts, toasted and chopped
3 tablespoons natural cane sugar or brown sugar
1/2 pound brussels sprouts, washed and cut into 1/8-inch wide ribbons
 
Cook the tofu strips in large hot skillet with a bit of salt and a splash of oil.  Sauté until slightly golden, about 4 minutes.  Add the garlic and peanuts, and cook for another minute.  Stir in sugar.  Cook for another couple of minutes.  Remove from heat.  Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
 
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.  When the pan is nice and hot, stir in the shredded brussels sprouts.  Cook for 2-3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
 
Serves 4.
 
From 101Cookbooks.com