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1
Drain the tofu.
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2
Slice the tofu into strips or triangles.
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3
Put the tofu pieces between two paper towels or woven dish towels (NOT terry cloth) and gently press, enough to get a lot of water out but not hard enough to squish it.
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4
If you have a non-stick pan, dry fry the tofu as follows (otherwise, fry it with a splash of peanut oil and a pinch of sea salt).
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5
Heat your non-stick pan on medium heat on an electric range (low to medium-low on a gas range) and add your tofu in a single layer.
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6
Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned.
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7
Do NOT use oil.
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8
You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry.
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9
As the tofu cooks, use a spatula to frequently press down on each piece.
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10
You will see the water seeping out and sizzling in the pan.
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11
Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula.
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12
When they are golden and firm on both sides, they are done.
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13
Add the garlic and pecans, and cook for another minute.
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14
Drizzle the agave nectar onto the tofu.
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15
Cook for another couple of minutes.
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16
Remove from heat and stir in cilantro.
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17
Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
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18
Shred the frozen brussels sprouts in the food processor.
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19
In the same pan (no need to wash), add the oil, pinch of salt, and dial the heat up to medium-high.
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20
When the pan is nice and hot stir in the shredded brussels sprouts.
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21
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.
