1 cup whole wheat couscous
1 cup vegetable broth
1 tsp. soy sauce
1 block (350g.) extra-firm tofu, drained and cubed
1 ½ tbsp. cornstarch
¼ tsp. sea salt
¼ tsp. garlic powder
Oil, for frying
1 ½ tbsp. brown sugar
1 tbsp. hot water
2 tbsp. soy sauce
½ tsp. lemon juice
2 tbsp. vegan butter (divided)
4 cups, (227g.) broccoli florets
100g chopped mushrooms
3 cloves garlic, minced
Serve with sesame seeds.
Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.
In a medium-sized bowl, combine drained, cubed tofu, cornstarch, salt, and garlic powder. Mix gently to coat the tofu evenly and avoid breaking up the tofu cubes.
Heat oil in a frying pan or wok over medium-high heat. Add the coated tofu and fry, stirring often, until the cubes are evenly golden-brown and crispy on all sides.
Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
In the same frying pan or wok used to cook the tofu, heat 1 ½ tbsp. vegan butter over high heat. Add the broccoli florets and stir-fry uncovered, for 2-3 minutes. Cover and cook for another 2-3 minutes, until the florets are nearly tender.
Add another ½ tbsp. vegan butter, mushrooms, and minced garlic. Stir well and cook for another 1-2 minutes (until garlic is cooked and fragrant.)
Add the tofu and the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce reduced.
Serve over couscous. Add sesame seeds to taste.