It’s been a few days, but I have been cooking. A few days ago we tried this recipe from I Love Vegan; it seemed a bit salty, or too rich at first. It grew on us, and perhaps it just took a minute for the couscous & veg to absorb some of the sauce. In the end, we both loved it; only shame was it barely made enough for two hungry eaters.
- 1.5 cup tricolor Israeli-style couscous
- 2 cup vegetable broth* (whatever volume your couscous calls for)
- 2 tsp. soy sauce ** I would omit this next time
- ~2 tsp. olive oil
- 1/2 block extra-firm tofu, drained and cubed – I only had half a block and it was fine
- 3/4 tbsp. cornstarch
- 1/8 tsp. sea salt
- 1/8 tsp. garlic powder
- Oil, for frying
Garlicky Cashew Broccoli
- 1 ½ tbsp. brown sugar
- 1 tbsp. hot water
- 2 tbsp. soy sauce
- ½ tsp. lemon juice
- 2 tbsp. vegan butter (divided) (oil?)
- 6 cups, broccoli florets
- ½ cup, raw cashews
- 3 cloves garlic, minced
- To serve: sriracha, sesame seeds, etc.
Prepare the couscous as directed, with vegetable broth in place of the water. If I were preparing this again, I would leave out the soy sauce; I use low-sodium tamari for most things, and it added a bit too much richness to the couscous; there was plenty in the broccoli/tofu.
Fry up the tofu. I loved the texture of the tofu the way they call for preparing it; it spares the time of pressing, but the starch lets it crisp up and even carries sauce later. So: Mix together starch, salt, and garlic powder in a small bowl. Cube tofu ~1/2″. Pat dry probably – but I didn’t.Toss in to the starch mixture and gently stir it until the cubes are coated-ish. Now fry in a pan that starts hot and goes down to medium. This tofu even stuck less on my skillet; this technique is migrating to other recipes.
Mix together the warm water and brown sugar; add soy sauce and lemon.
While the tofu is frying (don’t get too distracted, it still needs flipping), chop up the broccoli to bite-size florets. Other vegetables would be good in this; Asparagus, snow peas, snap peas. they all cook more quickly than broccoli , so if you’re mixing them together, cook judiciously.
Tofu done, set aside. Fry broccoli in the same pan with more oil – 2-3 min. Recipe calls for vegan butter, but whatever – it’s just fancy oil. And you know, orangutans. Anyway, add more oil if needed, you don’t want to blacken it. Add a splash of water and cover for another 2 minutes- I always have a kettle on the stove top, this is why. And coffee.
Steam done, uncover and add: cashews, garlic, and again more oil if needed. If asparagus or snap peas, this is probably the time to add them.
Add the sauce and cook for another minute. Add snow peas here if they’re in season.
Serve quickly over the couscous, garnished with hot sauce and sesame seeds if desired. If you’re using the sesame seeds, I recommend toasting them first, either in a dry pan or in the toaster oven. If you don’t, at least add a drop of toasted sesame oil to the sauce.