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Honey-Glazed Tofu w/Pumpkin Seed Couscous
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: vegetariantimes.com
| 2 10-oz. pkgs. | extra-firm tofu |
| 2 tsp. | cracked black pepper |
| 2 tsp. | dried thyme |
| 1 tsp. | salt |
| 1/4 cup | vegetable oil |
| 1/2 cup | honey |
| Pumpkin Seed Couscous | |
| 2 cups | low-sodium vegetable broth |
| 2 medium | carrots, chopped,, (1 cup) |
| 1 cup | frozen edamame, thawed |
| 2 tsp. | olive oil |
| 1 tsp. | salt |
| 1 1/2 cups | whole-wheat couscous |
| 1/2 cup | toasted unsalted pumpkin seeds |
To make Honey-Glazed Tofu:
1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.
To make Pumpkin Seed Couscous:
2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.
3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.
4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.
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