Honey-Glazed Tofu w/Pumpkin Seed Couscous
Nb persons: 6
|2 10-oz. pkgs.||extra-firm tofu|
|2 tsp.||cracked black pepper|
|2 tsp.||dried thyme|
|1/4 cup||vegetable oil|
|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 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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