Crispy cubes of tofu are covered in a spicy, peppery, sesame sauce and then tossed with fresh green beans that have been quickly sautéed so they retain their crunch.
Brown rice forms a base, but we top it with a tossed salad of sorts featuring napa cabbage, cucumber, golden beets, bean sprouts, and a warm and slightly spicy thai peanut dressing.It's so fast and so delicious, you'll be wondering why you haven't been making it every week.
A unique way to use eggplant that doesn't make it a mushy textural nightmare. If you've not liked eggplant before, you will after this. The goat cheese adds a nice zing, and the olives and asparagus in the couscous give everything a nice balance.
