Basalmic Miso Tofu with Beet Infused Couscous and Roasted Beets
Adapted from two other recipes; http://vegetarian.about.com/od/maindishentreerecipes/r/misotofu.htm
http://www.food.com/recipe/balsamic-agave-tofu-with-beet-infused-couscous-447762
1. Mix miso, rice vinegar, basalmic vinegar, sugar, soy milk, water, soy sauce, and oil in a wide bowl until well blended.
2. Cut tofu into two thin slices. Place tofu in marinade and place in refrigerator for 1 hour. Flip tofu over half way through marinading time.
3. Preheat oven to 400 degrees. Boil 1 1/4 cups water in a small saucepan. Place the cubed beets in the boiling water for about 5 minutes. Transfer the beets with a slotted spoon to a well-greased baking pan, adding the oil to coat. Bake for 25 minutes. Add the diced onion to the beet mixture and place back into the oven for 25 minutes more, stirring occasionally to prevent scorching.
4. Once you’ve added the red onion to the beets, make your couscous by bringing the beet infused water to a boil and placing the couscous into the water. Remove the couscous from the heat, cover, and let sit for 15 minutes.
5. While the couscous sits, remove the tofu from the refrigerator and saute over medium high heat in a large skillet until well-browned, about 5-7 minutes on each side. Remove from heat and add the green beans to the pan, adding 2 cups of water, boil until beans are soft, about 5 minutes.
6. Place the remainder of the marinade into a small saucepan over medium high heat until it slightly thickens and reduces. Remove from heat and let cool slightly.
Notes: The couscous is much less orange and more pink, but the lighting in my kitchen is wack.
Also, the marinade was a little too soy sauce-y for my liking. Next time, i think i will leave out the soy sauce.
