This Yuzu Tofu and Herby Couscous recipe combines crispy, flavorful tofu with a vibrant, zesty couscous. Infused with Trader Joe's Yuzu Miso and fresh herbs, it’s a perfect meal for tofu enthusiasts and anyone craving a light yet satisfying dish. Whether you’re serving it as a main course or a side dish, this recipe is sure to be a star at your dinner table.
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Key Ingredients
For the Tofu
- Extra firm tofu – The star of this dish, providing a chewy texture that crisps up beautifully.
- Trader Joe's Yuzu Miso – Adds a citrusy tang with subtle umami notes for depth of flavor.
- Soy sauce – Enhances the umami and adds a savory saltiness.
- Vinegar (rice vinegar or red wine vinegar) – Brightens the marinade and balances flavors.
- Sesame oil – Provides a nutty aroma and a crisp texture during cooking.
- All-purpose flour – Creates a light coating for extra crispy tofu.
- Seasonings (black pepper, cayenne) – Elevate the tofu with layers of flavor.
For the Herby Couscous
- couscous – Offers a satisfying texture that pairs well with the tofu.
- Greens and fresh herbs (parsley, basil, or cilantro) – Add color and freshness, creating a herbed couscous with light lemon dressing vibes.
- Olive oil – Provides richness and brings out the flavors of the herbs.
- Vinegar (lemon juice or red wine vinegar) – Adds acidity to balance the flavors.
- Vegetable broth – Infuses the couscous with depth of flavor while cooking.
For the Aromatics
- Onion and garlic – Create a savory base that complements both the tofu and couscous.
- Shiitake mushrooms – Add an earthy, chewy texture and boost the umami.
- Spring onion – A mild oniony garnish to finish the dish.
Steps
- Press and Prep the Tofu
- Press the tofu using a tofu press or paper towels to remove excess water. Cut into cubes.
- Coat tofu cubes with a mixture of flour, sesame oil, soy sauce, and seasonings.
- Crisp Up the Tofu
- Heat oil in a large skillet over medium-high heat. Cook tofu until golden brown on all sides. Set aside.
- Sauté Aromatics
- In the same skillet, sauté onions, garlic, and shiitake mushrooms over medium heat until softened.
- Add the Sauce
- Mix yuzu miso, soy sauce, and vinegar in a small bowl. Add the sauce to the skillet with the aromatics, stirring to coat. Return the tofu to the skillet to absorb the flavors.
- Prepare the Herby Couscous
- Cook pearl couscous according to package instructions, using vegetable broth instead of water for depth of flavor.
- Toss with olive oil, lemon juice, fresh herbs, and seasonings.
- Assemble and Serve
- Plate the herby couscous and top with the crispy tofu and sautéed aromatics. Garnish with spring onions and serve warm.
Variations
- Grains: Swap couscous for brown rice, quinoa, or whole wheat pearl couscous for a gluten-free option.
- Protein: Use tempeh or seitan instead of tofu for a different texture.
- Flavor Boost: Add miso paste or nutritional yeast to the sauce for extra umami.
- Veggies: Include red bell peppers, sweet potatoes, or cherry tomatoes for more color and flavor.
Substitutions
- Yuzu Miso: Replace with lemon juice mixed with miso paste.
- Vinegar: Use apple cider vinegar or white wine vinegar if preferred.
- Flour: Substitute rice flour or cornstarch for a gluten-free option.
- Oil: Use avocado oil or coconut oil as an alternative to olive oil.
FAQ
1. How can I make the tofu extra crispy?
Press it well to remove moisture, and ensure an even coating of flour before frying.
2. Can I use regular couscous instead of pearl couscous?
Yes, regular couscous works well but will have a slightly different texture.
3. What can I serve with this dish?
Pair it with a simple tofu salad, roasted vegetables, or a light lemon tahini dressing for extra flavor.
Top Tip
Use a large mixing bowl to toss the couscous with herbs and dressings to ensure even coating and vibrant flavor.
Hint
For an absolute flavor sensation, let the tofu cubes sit in the sauce for 5-10 minutes before serving to soak up all the goodness.
Yuzu Tofu and Herby Couscous
This Yuzu Tofu and Herby Couscous recipe combines crispy, flavorful tofu with a vibrant, zesty couscous. Infused with Trader Joe's Yuzu Miso and fresh herbs, it’s a perfect meal for tofu enthusiasts and anyone craving a light yet satisfying dish. Whether you’re serving it as a main course or a side dish, this recipe is sure to be a star at your dinner table.
Ingredients
- For the Tofu
- 1 block 14 oz extra-firm tofu
- 2 tablespoons all-purpose flour
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons neutral cooking oil for frying
- For the Aromatics and Sauce
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup shiitake mushrooms sliced
- 2 tablespoons yuzu miso paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- For the Herby Couscous
- 1 cup couscous
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 2 tablespoons fresh mint finely chopped
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- For Garnish
- 2 tablespoons spring onions thinly sliced
- Optional: sesame seeds for sprinkling
Instructions
Press and Prep the Tofu
- Press the tofu using a tofu press or paper towels to remove excess water. Cut into cubes.
- Coat tofu cubes with a mixture of flour, sesame oil, soy sauce, and seasonings.
Crisp Up the Tofu
- Heat oil in a large skillet over medium-high heat. Cook tofu until golden brown on all sides. Set aside.
Sauté Aromatics
- In the same skillet, sauté onions, garlic, and shiitake mushrooms over medium heat until softened.
Add the Sauce
- Mix yuzu miso, soy sauce, and vinegar in a small bowl. Add the sauce to the skillet with the aromatics, stirring to coat. Return the tofu to the skillet to absorb the flavors.
Prepare the Herby Couscous
- Cook couscous according to package instructions, using vegetable broth instead of water for depth of flavor.
- Toss with olive oil, lemon juice, fresh herbs, and seasonings.
Assemble and Serve
- Plate the herby couscous and top with the crispy tofu and sautéed aromatics. Garnish with spring onions and serve warm.
