Tofu, zucchini and eggplant stir-fry with pesto
1 tablespoon balsamic vinegar
2 garlic cloves, crushed
1 x 400g pkt firm tofu, drained, cut into 2cm cubes
250ml (1 cup) vegetable stock
190g (1 cup) couscous
1 teaspoon extra virgin olive oil
1 large red onion, halved, each half cut into thin wedges
3 baby eggplant, thinly sliced diagonally
2 green zucchini, thinly sliced diagonally
80ml (1/3 cup) vegetable stock, extra
Pesto
1 tablespoon pine nuts
1 cup firmly packed fresh basil leaves
60ml (1/4 cup) vegetable stock
1 1/2 tablespoons (about 10g) finely grated parmesan
3 teaspoons extra virgin olive oil
1 garlic clove, crushed
Salt & freshly ground black pepper
Directions:
1. To make pesto, heat a small saucepan over medium heat. Add pine nuts and cook, stirring, for 1-2 minutes or until toasted. Remove from heat. Place pine nuts, basil, stock, parmesan, oil and garlic in the bowl of a food processor. Season with salt and pepper. Process, scraping down the side occasionally, until smooth. Transfer to a bowl, cover surface with plastic wrap and set aside.
2. Combine 1 tablespoon of the pesto, balsamic vinegar and garlic in a large glass or ceramic bowl. Add the tofu and gently toss until coated. Cover with plastic wrap and set aside for 30 minutes to develop the flavours.
3. Bring the stock to the boil in a small saucepan over high heat. Remove from heat. Add the couscous and use a fork to stir until combined. Cover and set aside for 5 minutes or until all the stock is absorbed. Use a fork to separate the grains. Cover and set aside.
4. Meanwhile, heat half the oil in a large wok over medium-high heat. Add the tofu and stir-fry for 5 minutes or until lightly browned. Return tofu to the pesto marinade and gently toss to coat.
5. Heat the remaining oil in the wok over medium-high heat. Add the onion and stir-fry for 3 minutes. Add the eggplant and stir-fry for 3 minutes. Add zucchini and stir-fry for 2 minutes. Add the extra stock and stir for 2 minutes or until the vegetables are tender. Add tofu and stir-fry for 1 minute or until heated through.
6. Spoon couscous among bowls and top with stir-fry. Serve with the pesto.