Orange-glazed tofu and cous-cous salad

I often plan my meals to use the fewest pans as possible.  While this tabbouleh-inspired cous-cous salad takes a little prep work, it is nice to be able to throw it all into one dish.  The orange-glazed tofu is really delicious, with ginger and garlic and orange creating a really flavorful sauce.  A great thing about this sort of salad is you can throw in whatever vegetables are fresh and it makes a hearty side dish.

I like to blanch the green beans for just a couple of minutes, not too long though you want them to still have their crunch.  If you like your green beans raw, there is no need. 

I was excited that I got to use some fresh herbs from my mini garden for this dish.  I'm lucky in Seattle you have to try pretty hard to kill herbs, most of them are pretty hardy.  If you cook with herbs regularly, I would recommend starting your own garden.  It is easy and saves a lot of money, plus you can't get any fresher than your backyard/porch.

If you don't know the secret to perfectly fried tofu it is to drain it well before you fry it.  Laying it out on paper towels and giving it a pat down will help.

Look at that beautiful golden brown tofu.  This recipe is equally delicious with tempeh, which is another favorite.  Unfortunately the grocery store by my house stopped carrying it.  It makes me realize how lucky I am to live in Seattle though where I have access to lots of different and interesting food.  And amazing restaurants.  Sometimes I wonder why I ever cook when there's so much good food here, but then I get to make things like this orange glaze.

I love this glaze.  It is a combination of a comfort food with it's little sweetness and something exotic with the ginger and garlic.  The original recipe has you squeeze the ginger and discard the pulp, but I actually like the little pieces of ginger.  If you're not as much of a ginger fan, feel free to discard them as well.

Orange-glazed tofu and cous-cous salad

COUS-COUS SALAD
1 cup green beans, blanched*
1 cup plum tomatoes, halved

1 cucumber, cubed
1/4 cup chopped onions
1 cup (uncooked) cous-cous
2 tbsps red wine vinegar
2 tbsps fresh herbs (I used mint, thyme, and oregano)
salt to tast
1 tbsp olive oil
ORANGE-GLAZED TOFU
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10-12 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
COUS-COUS SALAD
1. Cook the cous-cous according to the directions.
2. Toss cous-cous with vegetables, olive oil, vinegar, salt and herbs.  You should adjust to taste.
* To blanch beans: bring a larch pot of water to a boil.  Add beans for 3 minutes.  Drain beans and run under cold water.

ORANGE-GLAZED TOFU
1. Mix together everything but the tofu and olive oil.  Set aside.
2. Cut the tofu into bit sized pieces, maybe 3/4 of an inch thick.  Pat dry with a paper towel.
3. Heat the oil over medium-high heat.  When it is hot but not smoking add the tofu and cook for about 5 minutes on each side, until golden brown.
4. Pour in sauce and cook for 10 minutes until it turns into a thick glaze.  Spoon over the tofu a couple of times and the tofu half way through.

Tofu recipe from 101 Cookbooks

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