Tofu And Vegetables With Couscous Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Onion | 1 Medium, thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Sesame oil | 1/4 Teaspoon | |
| Minced ginger | 1/4 Teaspoon | |
| 1 pound tofu, cut into 3/4" cubes | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1 Teaspoon | |
| Couscous | 1 Cup (16 tbs) | |
| Mushrooms | 2 Cup (16 tbs), sliced | |
| Bamboo shoots | 1 Can (10oz), drained, rinsed | |
| Asparagus spears | 12 | |
| Scallions | 1/2 Cup (16 tbs), thinly sliced | |
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Molasses | 1/2 Teaspoon | |
| Ground red pepper | 1 Pinch | |
Directions
In a 2 1/2-quart casserole, combine the onions, garlic, oil, and ginger.
Microwave on high for 3 minutes.
Add the tofu.
Microwave on high for 2 minutes.
Meanwhile, in a 1-quart saucepan, bring the water and margarine or butter to a boil.
Stir in the couscous.
Cover and remove from the heat.
Keep warm.
Add the mushrooms and bamboo shoots to the tofu mixture.
Microwave on high for 3 minutes.
Trim tough ends from the asparagus.
If desired, lightly peel the stalks with a vegetable peeler.
Slice diagonally into 1 1/2" lengths.
Stir the asparagus and scallions into the tofu mixture.
Microwave on high for 2 minutes.
Stir and microwave on high for 2 to 3 minutes, or until the asparagus is crisp-tender.
Carefully drain off and discard any liquid.
In a 1-quart saucepan, combine the pineapple juice, lemon juice, soy sauce, cornstarch, molasses, and pepper.
Stir over medium heat until the sauce thickens and becomes translucent.
Pour over the tofu mixture and toss until coated.
Fluff the couscous with a fork.
Place on a platter.
Top with the tofu mixture.
Microwave on high for 3 minutes.
Add the tofu.
Microwave on high for 2 minutes.
Meanwhile, in a 1-quart saucepan, bring the water and margarine or butter to a boil.
Stir in the couscous.
Cover and remove from the heat.
Keep warm.
Add the mushrooms and bamboo shoots to the tofu mixture.
Microwave on high for 3 minutes.
Trim tough ends from the asparagus.
If desired, lightly peel the stalks with a vegetable peeler.
Slice diagonally into 1 1/2" lengths.
Stir the asparagus and scallions into the tofu mixture.
Microwave on high for 2 minutes.
Stir and microwave on high for 2 to 3 minutes, or until the asparagus is crisp-tender.
Carefully drain off and discard any liquid.
In a 1-quart saucepan, combine the pineapple juice, lemon juice, soy sauce, cornstarch, molasses, and pepper.
Stir over medium heat until the sauce thickens and becomes translucent.
Pour over the tofu mixture and toss until coated.
Fluff the couscous with a fork.
Place on a platter.
Top with the tofu mixture.
Chef
