Tofu:
2/3 block super firm tofu (or 1 block extra firm, frozen and thawed), cut into 4 large pieces.
1/3 cup soy sauce
2 Tbsp honey
2 tsp rice vinegar
1 1/2 tsp chili powder
1 pinch of cayenne pepper
1 Tbsp canola oil + Misto or cooking spray
Caper couscous:
1 cup couscous
1 1/4 cup water
approx. 15 to 20 capers
pinch of salt
Sauteed arugula:
1 bunch of arugula, washed and roughly chopped
2 Hungarian sweet peppers (or 1 medium red pepper), small julienne
1/2 white or yellow onion, diced
2 cloves of garlic, minced
salt and pepper to taste
1 Tb. extra virgin olive oil
Marinate tofu in soy sauce and set aside for 15 minutes while you start prepping other ingredients. Heat oil in a saute pan on medium high heat and sear tofu on both sides for 4 to 5 minutes, reserving left over soy sauce. Preheat oven to 350 degrees. Spray a small baking dish with Misto or cooking spray. You can also make a make-shift baking dish by folding foil into a small rectangle, pinching up the sides. Mix honey, rice vinegar, chili powder and cayenne together with the remaining soy sauce and pour over tofu. Place tofu in the oven and set your timer for 15 minutes.
Next bring 1 1/4 cup of water to a boil in a small sauce pan, add salt, capers, and couscous. Stir ingredients together, cover, turn off heat and allow to sit on the stove for 5 or more minutes. When fully cooked, fluff with a fork.
Heat olive oil in another saute pan on medium heat, or clean the tofu pan and re-use. Add onions and saute until translucent. Add peppers and garlic and cook for another 3 to 4 minutes. Throw in your arugula and toss until cooked (arugula cooks fast!), approximately 3 to 4 minutes. Until it looks like this:
By now your tofu should be cooked, and its time to eat! Add salt and pepper to your arugula to your own taste. Put your couscous and cooked arugula saute on a plate, followed by your tofu. Use a brush or a spoon to put the left over marinade on the tofu, and eat! You will wish you made more- we did!
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