April 11, 2009


Cracked black pepper-a coarser grind of the kitchen staple-lends a lightly spicy flavor without the bite of fresh chiles.
For Honey-Glazed Tofu:
10oz extra-firm tofu
2 tsp cracked black pepper
2 tsp dried thyme
1 tsp salt
3 tbsp vegetable oil
1/2 cup honey

For Couscous:
2 cups vegetable broth(or substitute with water)
2 medium carrots,chopped
1 cup edamane
1/2 cup green peas
2 tsp olive oil
1 tsp salt
2 tsp Cayenne pepper
1 1/2 cups Couscous
1/4 cup chopped Pine nuts(or substitute with your favorite nuts)

1.To make Honey-Glazed Tofu:
Place tofu between two plates and set heavy pot on top.Drain for about 10 minutes,and pat dry.Cut tofu into 3/8-inch thick slices.Combine pepper,thyme,and salt in a small bowl.Coat tofu slices with pepper mixture, and set aside.
2.To make Couscous:
Bring broth,carrots,edamames,green peas,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 a large skillet over medium-high heat until bubbling.Place tofu in pan and cook for 3 minutes. Turn and cook 3 minutes more,spooning thickening sauce over tofu.
4.To serve:Stir pinenuts into couscous.Spoon onto plates and top with Honey-Glazed Tofu.

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