Thursday, May 27, 2010

Roasted Broccoli with Tofu and Couscous

Roasted Broccoli with Tofu and Couscous

Makes 4 servings

3 heads of broccoli

2 tablespoons olive oil

1 tablespoon sesame oil

1 cup peanuts, roughly chopped

1 tablespoon sesame seeds

1 pack of firm tofu, cut into ½ inch cubes

2 tablespoons Chinese chili oil (this is very spicy so adjust accordingly)

1 cup couscous

2 tablespoons tamari soy sauce

3 scallions, sliced thinly

Preheat the oven to 425 degrees. Cut the florets of broccoli into bite size pieces and arrange them on a baking sheet. Toss them with the olive and sesame oils. Roast for about 20 minutes or until the pieces are cooked through and beginning to get crispy.

Meanwhile, toast the chopped peanuts and sesame seeds in a dry pan for about 5 minutes. Add the tofu and chili oil. Sauté over medium-high heat until the tofu is warmed through. Cook the couscous and combine with the tofu/peanut mixture and the roasted broccoli. Add the tamari a little bit at a time so as not to make it too salty. It should be around 2 tablespoons but this could vary according to taste preference. Top with the scallions to serve.

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