My only problem with it: The cutting of brussel sprouts into "1/8-inch wide ribbons." No matter what direction I cut, they were chunks, not ribbons. I don't know what wonderful land of strangely ribbony brussel sprouts 101cookbooks lives in, BUT IT APPARENTLY IS NOT THE U.S. of A.
So my recommendation: Just do the best you can with shredding them up thinly. The thinner the better, since they'll take less time to cook.
Also, I doubled the recipe (sort of) below, mostly because--I'm sorry but--there's no way in hell that 1/2 block of tofu can serve 2-4 people.
Otherwise: this is one of those wonderfully minimalist recipes that brings out a delicate and sweet medley of flavors from your brussel sprouts and tofu by not overdoing it with too many other ingredients. And it doesn't take very long to make. Woot woot!
16 oz. extra-firm tofu cut into thin 1-inch segments (or just thinner strips--I also pressed my tofu)
A couple pinches of fine-grain sea salt (optional)
A couple splashes of olive/peanut/sesame oil
4 medium cloves garlic, minced
2/3 c. pecans, toasted and chopped
6 T. fine-grain natural cane sugar or brown sugar
1/4-1/2 c. cilantro, chopped
1/2 to 1 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons
Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4-8 minutes each side. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. 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 - 10 minutes (or until golden and tender), stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. (It may take as long as 15 minutes if you cook a whole pound.)