Serves: 4
| Ingredients | Qty | Prep |
| Crispy tofu | 14 oz | |
| Couscous | 1.5 cups | cooked & fluffed |
| Green onion | 1 bunch | chopped |
| Red pepper | 2 large | chopped |
| Broccoli | 2 small | chopped |
| Carrot | 2 large | chopped |
| Soy sauce | as needed | for veggies |
| Garlic | 1 large | minced |
| For the sauce: | ||
| Sesame oil | 1 tbsp | |
| Brown sugar | 3 tbsp | |
| Soy sauce | 1/4 cup or less | |
| Peanut butter | 2.5 tbsp | |
| Sriracha sauce | 2 tsp | mix well |
Method:
- In a small pan, toss tofu cubes until the sauce coats the tofu; leave excess sauce in bowl
- Fry garlic & green onion in oil along with cooked couscous
- Add remaining vegetables and stir fry with oil and soy sauce
- Add rest of the peanut sauce and mix well
- Serve couscous topped with glazed tofu cubes
- Garnish with cilantro, basil leaves or green onion
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