Honey-Shoyu Glazed Tofu with Peanut Sesame Whole-Wheat Couscous

Ingredients

1 pkg firm tofu

3 Tbs honey

3 Tbs shoyu

4 cups water

2 cups whole-wheat couscous

2 cups kale

2 cups chard

2 cups green beans

3/4 cup peanuts, chopped

3 Tbs chia seeds

1 cup cilantro, chopped

1/2 cup shoyu

1/4 cup sesame oil

Directions

Press tofu by wrapping it in a kitchen towel in a bowl with 2 canned goods on top for weight. Allow the water to be pressed out for 20-30 minutes. Cut the tofu into 1/2 inch slices and place on a parchment-lined baking sheet. Mix the honey and shoyu together and coat each tofu slice. Bake in a 400 degree oven for 30 minutes, flipping halfway.

Meanwhile, steam the green beans for 4 minutes. Bring water to a boil, add the couscous, cover, reduce to simmer, simmer for 5 minutes, and fluff with a fork. Saute the kale and chard until slightly wilted. Add in green beans, shoyu, and sesame oil. Saute 1 minute. Add in chia seeds, peanuts, cilantro, and the cooked couscous. Mix until combine evenly. Add more shoyu and sesame oil if needed. Top each plate of couscous with the tofu slices.

This was a quick supper I threw together. I wanted to use up the last of the kale and chard from our garden and have a healthier lighter supper. I always love using the quick 5 minute couscous. It's the fastest whole grain you could make. Eric and I are huge fans of baked tofu, so I make it a lot. But I wanted to try something different so I thought the honey would be a nice change. Eric and I were crazy about the couscous.