It had been a while since I made tofu so I bought some and then it sat in my fridge because I didn’t know what the hell to make with it. I looked at a few recipes for the sauce and then I dumbed it down because I usually don’t have all the ingredients. This recipe was fun because you can toss in any veggies you want! I used what I had on hand.
Tofu (Extra firm)
Chopped Broccoli (head)
Box of Israeli Couscous
Shredded Carrot (1)
Fresh Spinach (2-3 handfuls)
2tablespoons canola/veg oil
3 garlic cloves (1 thinly sliced, 2 minced)
3 teaspoons fish sauce or tamari
1/3cup soy sauce
4teaspoons dark brown sugar
3 teaspoons toasted sesame oil
Sriracha to add heat *optional
Cut tofu up into bite size pieces and saute in vegetable oil for about 15 min turning over until slightly brown and crispy (I made mine the night before)
Cook couscous according to box add the broccoli in the water during the last 4 min to slightly cook it.
Meanwhile combine the minced garlic, fish and soy sauces, brown sugar, and sesame oil. Toss this in with the tofu and let it simmer for a minute. Add the couscous and broccoli and shredded carrots and sriracha and mix well. Then add the fresh spinach and toss until it becomes wilted.