Ingredients and Weight:
- Tofu: 1 pound (454g)
- Mixed Vegetables (e.g., bell peppers, carrots, mushrooms): 2 cups (300g)
- Couscous: 2 cups (360g)
- Red Onion: 1 small (about 1 cup)
- Garlic: 3 cloves
- Soy Sauce: 2-3 tablespoons
- Vegetable Oil: 2 tablespoons
- Salt and Pepper: to taste
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the vegetables by washing and cutting them into bite-sized pieces.
- Cube the tofu into small pieces.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the garlic and sauté for a minute.
- Add the cubed tofu and stir-fry for about 5 minutes or until slightly golden.
- Add the prepared vegetables and continue to stir-fry for another 10 minutes.
- Meanwhile, cook the couscous according to package instructions.
- Season the stir-fry with soy sauce, salt, and pepper.
- Serve the stir-fry over the cooked couscous.
Nutritional Information:
- Calories: Approx. 450 per serving (based on ingredients provided)
- Carbohydrates, Protein, Fat: See attached nutrition facts label for detailed breakdown.
Dish Characteristics:
- Creative fusion of Eastern and Western flavors.
- Tofu provides a rich source of protein without being too heavy.
- Couscous offers a light and hearty base for the stir-fry.
- Vegetables add a crunchy and fresh element to the dish.
User Comments:
- "This dish was a pleasant surprise! The combination of tofu and vegetables with couscous was unique and delicious."
- "I love the balance of flavors in this dish. The couscous provided a great base for the stir-fry."
- "This dish was easy to make and was a hit with my family. Will definitely make it again."
Special Precautions and Tips:
- Use a non-stick pan for easier stirring and to prevent sticking.
- Adjust soy sauce according to desired taste. Start with less and add more if needed.
- Make sure to cut all vegetables and tofu into small pieces for even cooking and easier eating.
