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18Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 cup whole wheat couscous
- 1 cup vegetable broth
- 1 tsp. soy sauce
- 350 grams extra firm tofu (drained and cubed)
- 1 1/2 Tbsp. cornstarch
- 1/4 tsp. sea salt
- 1/4 tsp. garlic powder
- oil (for frying)
- 1 1/2 Tbsp. brown sugar
- 1 Tbsp. hot water
- 2 Tbsp. soy sauce
- 1/2 tsp. lemon juice
- 2 Tbsp. vegan butter (divided)
- 4 cups broccoli florets (227g.)
- 1/2 cup raw cashews (64g. chopped or halved)
- 3 cloves garlic (minced)
- Sriracha
- sesame seeds
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Reviews(2)
Mark 4 years ago
Great dish. Used brown rice rather than cous cous. The sauce is wonderfully sweet and sticky and coats the tofu nicely
Rebecca 6 years ago
This is my go-to recipe on nights when I can't seem to push myself to cook at all, but know that I'll regret skimping on protein the next day- it's so fast! Also a really great lunch on days when I can't find the time to sit down and eat- since it's high and protein and fat, it keeps me full until dinner.