Sauce:
2 cups water
3 tablespoon agave nectar
6 tablespoon soy sauce
6 teaspoon sesame oil
6 teaspoon curry powder
2 teaspoon cornstarch
3/4 teaspoon crushed red pepper (or fresh chili pepper, diced) Sauté:
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 broccoli ( ~1 1/2 cup)
whole unsalted cashews
2/3 cup whole grain couscous (makes four servings) (read directions on box for cooking)
Source of recipe: Check out our blog and recipes: http://lksistersveg.blogspot.com [1].
Mix the sauce ingredients (first 7 ingredients) and set aside. Can make ahead if desired or double to marinate tofu in ahead of time.
Sauté red bell pepper and onion in a large saucepan and cook until slightly tender. Add garlic, tofu, broccoli, and the sauce and cook until broccoli is tender. Add cashews within the last 5 or so minutes.
While veggies are sautéing, start cooking couscous (takes only ~5 minutes).
Serve tofu stir fry over couscous for sauce to penetrate. Add more spice if desired, and enjoy!
Links:
[1] http://lksistersveg.blogspot.com