Wednesday, April 29, 2009

Spicy Curried Tofu with Green Onions, Shitake Mushrooms, and Cous Cous

It has been forever since I posted anything here, so I thought I would share a recipe I made last night. This makes about three to four servings.


1lb Extra Firm Tofu, cut in pieces ( your choice on size)
2 tablespoons of curry powder (or to taste)
2 tablespoons of crushed red pepper (or to taste)
2 tablespoons of garlic powder (or to taste)
5 to 6 fresh basil leaves
1 bunch of green onions cut into 2 to 3 inch long pieces
5 to 6 ounces of shitake mushrooms
1 can or 15oz of cooked garbanzo beans
1/4 cup of lemon juice
2 to 3 cups cooked cous cous (you can use a box of flavored cous cous if you like)
5 to 6 tablespoons of olive oil
salt and pepper to taste


Add 4 tablespoons of olive oil to a heavy cast iron skillet, and heat slowly to about medium heat. While oil is heating, press as much water as you can from the tofu without destroying it. Cut tofu into pieces of whatever size you like. Add the tofu and season it in the skillet with the curry, garlic powder, crushed red peeper, shredded basil leaves, salt and pepper (to taste). Cook tofu until all sides are brown, about 20 minutes.

Meanwhile, add the remainder of the oil to another skillet and heat to medium high. Add the mushrooms, garbanzo beans, lemon juice, and green onions. Season with salt and pepper. Stir occasionally to prevent the mushrooms from sticking to the pan. Cook until mushrooms are soft and the garbanzos are hot, about 10 to 15 minutes.

Prepare the cous cous by following the directions on the box, or make it ahead of time if you are not using the box cous cous method.

Add a scoop or two of the cous cous to the middle of a plate. Place the mushrooms, garbanzos, and green onions on top of the cous cous. Put some pieces of the fried spicy tofu around the edge of the plate.


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