Sweet Moroccan Glazed Tofu with Couscous

Ingredients:

• 12 oz extra firm tofu, drained and pressed
• 1 tsp coarsely cracked black pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1 cup veggie stock
• 1 medium carrot, chopped
• 1/2 cup frozen peas, thawed
• 1 tsp extra-virgin olive oil
• 3/4 cup couscous
• 2 tbsp canola oil
• 1/4 cup agave syrup (I used honey instead...seemed to turn out ok)

Directions:

Slice the tofu into 1/2 inch strips and place them on a large plate. In a small bowl, mix together the pepper, paprika, 1/2 tsp of the salt, the cumin, and allspice. Cover the tofu slices with the spice mixture and pat to adhere it. Set aside.

In a small saucepan, bring the stock, carrot, peas, olive oil, and the remaining 1/2 tsp of salt to a boil, covered. Add the couscous, stir, and put a lid on the pan. Immediately remove it from the heat to steam for 5 minutes.

In a small frying pan, heat the canola oil and agave syrup until they start to bubble. Carefully lay the tofu in the bubbling pan, spiced side down. Cook over medium-high heat for 3 minutes, then flip the tofu and cook until it has a sweet glaze, about 3 minutes more. As they syrup thickens in the pan, spoon it over the tofu.

Fluff the couscous and top with the tofu just before serving.