Curry Braised Tofu
Why we love it:
- 2 packages Firm Tofu
- 1 teaspoon Cornstarch
- 1 teaspoon Garam Masala
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Fresh Ginger
- 4 cloves Garlic
- 2 teaspoons Kosher Salt (divided)
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1⁄2 teaspoon White Sugar
- 1 15-ounce can Coconut Milk
- 4 cups Vegetable Stock (divided)
- 2 cups Couscous
- 1⁄2 bunch Cilantro
- 4 cups Spring Mix Salad Greens
- 1 Tablespoon Salad Dressing
1. PREHEAT THE OVEN TO 425
Drain and dice the tofu into 1” cubes. Pat it dry and toss with cornstarch and garam masala. Spread out on a baking sheet and drizzle with just a smidge of the oil (no measurement, just a little drizzle) and place in the oven. Bake for 5 minutes, then flip the pieces and bake for 5 more or until the pieces are crispy and lightly browned.
Mince the ginger and garlic. Add the oil to a pot with tall sides and sauté over medium-low heat until fragrant, about 3 minutes. Then add the turmeric, cumin, sugar and the can of coconut milk. Bring to a gentle simmer.
Bring ½ of the stock to a boil in a small pot with a lid. As soon as it’s boiling, turn off the heat, stir in ½ teaspoon of salt, and all of the couscous. Stir well, then cover and set aside for 6 minutes. After time has passed, use a folk to “fluff” up the grains.
Meanwhile, add the other ½ of the stock to the pot with the coconut milk in it.
When the tofu has roasted, transfer them to the stock. Simmer for 3-5 minutes to infuse with flavor.
Serve couscous topped with broth and tofu. Garnish with lots of cilantro. Toss salad greens with dressing and serve as a side salad. To add a vegetable, stir in baby spinach or roast a side of broccoli or asparagus.