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BBQ TOFU AND ISRAELI COUSCOUS SALAD
Ming Tsai |
Ingredients
2 packages firm tofu
2 cups Asian BBQ sauce (recipe below)
1 large yellow zucchini, split lengthwise
1 large green zucchini, split lengthwise
2 Japanese eggplant, split lengthwise
1 bunch scallions
3 cups blanched Israeli couscous
2 tablespoons extra virgin olive oil
Juice of 1 lemon
Kosher salt and freshly cracked black pepper
Cooking spray |
Method
Marinate the tofu in the Asian BBQ sauce overnight or at least 4 hours. Prepare a hot, cleaned grill, sprayed slick. Grill the tofu until well caramelized and, with the remaining sauce, season and coat the yellow and green zucchini, eggplant, and scallions and cook through. Transfer the vegetables to a board and cut the zucchini and eggplant into a 1/2-inch dice and the scallions into 1/2-inch batons. In a large bowl, mix the vegetables with the couscous and add olive oil and lemon juice. Season with kosher salt and freshly ground black pepper and check for flavor. Slice tofu and plate over couscous salad.
Asian BBQ Sauce
Makes about 4 cups
2 tablespoons minced garlic
1 tablespoon minced ginger
2 red onions, cut into 1/2-inch dice
2 tablespoons sambal
2 cups hoisin paste
1 cup drained, whole Napoli tomatoes
1/2 cup fresh lime juice
Kosher salt and freshly ground black pepper
Canola or grapeseed oil for cooking
In a saucepan coated lightly with oil over high heat, cook the garlic, ginger and onions and sweat until soft, about 5 minutes. Add sambal, hoisin and tomatoes. Add limejuice and season with kosher salt and freshly ground black pepper. Check for flavor and re-season if necessary. Simmer until reduced by 10 percent, then transfer to a blender and blend at high speed until smooth. When room temperature, store in an air-tight jar.
Courtesy “Simply Ming”
Serves 4 |
