Honey-Glazed Tofu on Pumpkin Seed Couscous

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Cracked black pepper—a coarser grind of the kitchen staple—lends a lightly spicy flavor without the bite of fresh chiles or hot sauce. If you can’t find shelled pumpkin seeds (also called pepitas), substitute your favorite chopped nuts.

  • SERVINGServings

Ingredients

  • Honey-Glazed Tofu
  • 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

Preparation

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.

Nutrition Information

  • Serving Size: Serves 6
  • Calories: 577
  • Carbohydrate Content: 71 g
  • Fat Content: 26 g
  • Fiber Content: 10 g
  • Protein Content: 26 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 444 mg
  • Sugar Content: 27 g