I always find it satisfying to find a new combination of flavours from staple ingredients. 'New' is of course a loose term, because I have made similar dishes before and no doubt others have combined these flavours in the same or similar ways. Nonetheless, it is rewarding to stand in the kitchen, ponder what to cook, and have your whim-based decisions work out.
This is an easy dish and could also be made with legumes in place of the tofu, or a different grain instead of couscous. It keeps well for leftover lunches and is enjoyable hot or cold.
Glazed tofu with red wine vinegar and giant couscous
Hot or cold, lunch or dinner - this is an easy and satisfying meal
Vegan and low in fat
Author: Bite-sized thoughts
350g firm tofu, pressed and cut into chunks
1/4 cup red wine vinegar
1 tbsp maple syrup
1 tsp dried coriander
1 tsp dried paprika
Pinch of salt
1 large green pepper, chopped
1 to 1-1/2 cups cooked giant couscous
20 or so cherry tomatoes, cut in half
Heat a non-stick pan over medium high heat. Add the tofu and allow to saute for approximately 2 minutes. Meanwhile, whisk together the red wine vinegar, maple syrup, coriander, paprika and salt. Pour over the tofu and allow to cook over medium heat for a further 5 or so minutes, turning the tofu occasionally. Add the chopped pepper to the pan and allow to cook for a further 5 minutes.
Mix the tofu and giant couscous together and serve topped with cherry tomatoes.
Does red wine vinegar make your staple list? I always have apple cider vinegar too!