for the tofu
- 1/2 cup mirin
- 1/4 cup balsamic vinegar
- 1 TB raw agave nectar
- 1 TB soy sauce
- 1 TB olive oil
- 1 block of tofu, pressed very well
- a few dashes of liquid smoke (optional)
- 1–2 tsps dried thyme
- 1/2 tsp coarsely ground pepper
for the couscous
- 1 cup large-pearl couscous
- 1 1/2 cup vegetable broth or water
- 1 tsp salt
- 1 TB Earth Balance
- 1 TB olive oil
- 3–4 shallots, diced
- 4–5 cloves garlic, minced
- 7–10 oil-cured olives, depitted and chopped
- 1/2 cup fresh parsley, chopped
- In a large glass pyrex dish, combine the mirin, balsamic, agave, soy sauce and olive oil. Place the very-well pressed tofu into the dish, flip over once and place into the refrigerator to marinate for a few hours.
- When you are ready to prepare the dish, place the couscous, broth or water, salt and Earth Balance into a small saucepan. Bring to a boil, then reduce the heat and cover. Stir it every five minutes or so.
- In a a separate skillet, heat the olive oil over medium heat. Add in the shallots and saute for about 10-12 minutes, or until nicely caramelized. Don’t stir them during this time to allow a nice caramelization to develop. After 10-12 minutes, stir them around gently. Add the garlic on top of the shallots, so it will soften, but won’t burn by making direct contact with the skillet. After 5-7 minutes, give everything a good stir. Add in the olives and parsley and stir to combine, and add this mixture to the cooked couscous, which should be ready by now.
- You can now use this same skillet to sear your tofu. Gently place as many pieces as you can into the skillet and saute for 5-7 minutes. Flip the tofu over, and sprinkle with a generous amount of the thyme and black pepper. Continue to saute for 5-7 minutes more. Flip the tofu over again and add a bit more thyme and pepper, then add a few dashes of liquid smoke.Serve immediately with the couscous and a side of some of the unused marinade.
- Cook Time: 45 minutes