Tofu Fried Couscous

If you've ventured this far into my post you must be intrigued. First you saw "tofu" and that didn't make you ignore it, and then you saw "couscous" and for some reason you're adventurous enough to check out what kind of dish can be made with the two of them. Think of it as a fusion of flavors that works so well you'll forget that they aren't usually on your plate.

Personally, couscous is something I'm still trying to conquer. I don't really like it without some kind of sauce because the texture is...funky. Anyway, this recipe came into being because I was trying to use some leftover couscous from my family's dinner. Strangely enough, I love tofu. Not something you hear very often - it's spongey and lacks any flavor on its own but its absorbent quality soaks up the flavors you prepare it with. First time tofu try-ers: don't eat plain tofu. Always eat with a sauce. And since I can't quite enjoy couscous without a sauce - this recipe is perfect for you!

It's a riff on Fried Rice, which I can't resist in any form. It's addictive and because its rice you can easily eat way too much without feeling full. Tricky stuff, that is. Sadly, when you order out at a lot of Chinese take-out restaurants, the fried rice is dripping with grease and only serves to contribute to feeling absolutely terrible about yourself after eating the whole container's worth...

Solution? Making it at home. Don't get me wrong, I order fried rice every time we get takeout from our local Chinese restaurants and eat it with total abandon. When I have the time and the ingredients on hand though, I like to make my own. It comes together so quickly since you always start with leftover rice. But I didn't have leftover rice...I had leftover couscous and a container of water packed diced tofu.

Tofu Fried Couscous 

with Spicy Peanut Sauce

Taming of the Roux Original Recipe

Serves 2-3

• tsp garlic, minced
• 1/2 small red pepper, julienned
• 1/4 c. yellow onions, sliced
• 2.8 oz container of cubed tofu packed in water - drain and dry on paper towels for 30 mins
• tbsp soy sauce
• tsp sriracha 
• tbsp Sake or rice wine vinegar

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• 2 tsps sambal oolek
• tbsp soy sauce
• tbsp creamy peanut butter
• 1/2 tsp red curry paste
• tsp fish sauce
• 2 tsps Sake or rice wine vinegar

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• 1 egg
• 1-1/2 c. cold leftover couscous
• lime wedges for garnish
• cilantro for garnish
• green onions for garnish

First, prepare your onions and peppers while heating a pan over medium-high heat with a couple teaspoons of olive oil or if you have it on hand, Japanese sesame oil (it's expensive stuff so don't worry if you're using olive oil). After the pan is hot, toss your onions and peppers into the pan with a little salt and pepper and saute until the onions start to look translucent but the peppers are still a little crisp. Add garlic and a tablespoon of Sake or rice wine vinegar to the pan. (Careful with the Sake! It won't ignite but the pan should be hot and it will sizzle very loudly.) Saute until peppers look soft, remove and set aside in a bowl for the time being.

Add your tofu, sprinkle with salt and pepper, drizzle with soy sauce (about a tablespoon) and a touch of sriracha. Give them a stir and set your timer for 2 mins.

While your tofu is in the pan, combine the second set of ingredients: sambal oolek through 2 teaspoons Sake or rice wine vinegar in a bowl. Stir until the peanut butter is completely mixed. Set aside.

Turn your attention back to the tofu. Give it another stir and add a little Sake if you want. Cook for another 2-3 minutes. Add your onions and peppers back to the pan. Add couscous to the pan. Stir (it's a stir fry; there's a lot of stirring involved.)

Scramble one egg and then add to hot pan. Stir! Make sure your egg mixes in with the rest of the ingredients. There will be pieces of scrambled egg - that's traditional. Keep stirring until egg is cooked through. Remove pan from heat.

Heat your peanut butter mixture in the microwave for 30-45 seconds. (I've done it in a sauce pan before but I was whipping this together quickly when I made it. I didn't bother with the stove for the sauce and the microwave worked just as well).

Dole out a serving of the tofu fried couscous and drizzle with the warm peanut sauce. Garnish with lime and other fixings!

While the name makes it sound like some weird concoction that's only missing the kitchen sink, it certainly doesn't taste that way. The spicy peanut sauce gets soaked up by the tofu and the couscous gets a nice coating. All the flavors make for one great Asian fusion dish that you'll definitely want seconds of but won't feel half as guilty for having if you'd had your typical take-out fried rice.

Wanted to make sure I got a post in for April! I have an interesting summer ahead of me so we'll see how much time I'll have for cooking and sharing what I've cooked. :)

Soooooooooo much better than takeout.