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Tofu And Vegetables With Couscous

Microwaverina's picture
Ingredients
  Onion 1 Medium, thinly sliced
  Garlic 1 Clove (5 gm), minced
  Sesame oil 1⁄4 Teaspoon
  Minced ginger 1⁄4 Teaspoon
  Tofu 1 Pound, cut into 3/4 inch cubes
  Water 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1 Teaspoon
  Couscous 1 Cup (16 tbs)
  Sliced mushrooms 2 Cup (32 tbs)
  Canned bamboo shoots 8 Ounce, rinsed and drained
  Asparagus spears 12
  Thinly sliced scallions 1⁄2 Cup (8 tbs)
  Pineapple juice 1⁄2 Cup (8 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Tofu

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