Saturday, February 23, 2008

Thai Tofu Saute

2 cups water
3 Tb agave nectar
6 Tb soy sauce
6 tsp sesame oil
6 tsp curry powder
2 tsp cornstarch
3/4 tsp crushed red pepper (or fresh chili pepper, diced)

Mix the sauce ingredients and set aside. Can make ahead if desired. (We didn't seem to have on hand cornstarch or sesame oil, so we omitted it this time.)

1 1/2 cup red bell pepper, cut into thin strips
1/2 cup sweet/yellow onion, cut into thin strips
1 clove garlic, minced
1 packet of firm tofu (16 oz)
1 packet frozen brocolli ( ~1 1/2 cup)
whole unsalted cashews
2/3 cup whole grain couscous (makes four servings) (read directions on box for cooking)

Saute first two ingredients in a large saucepan and cook until slightly tender. Add garlic, tofu, brocolli, and the sauce and cook until brocolli is tender. Add cashews within the last 5 or so minutes. While sauting, we cooked the couscous (took only 5 minutes).

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