Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: 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 minutes. 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 - 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.

Target recipe: preheat oven to 350°f. combine almonds, cashews, pecans, and walnuts in a large bowl. line baking pan with foil and lightly oil. bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. pour over nuts and stir until nuts are well coated. transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes. (gotta watch them, they burn easily) lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely. break apart any nuts that are stuck together.