A little spicy, a little sweet, a bit crunchy and a lot of taste.

Tofu Cutlets on Couscous with Sweet Peppers and Rhubarb Chutney

Serving Size: 2


  • 1 block tofu
  • 3 tablespoons ap flour
  • 1 tablespoon cornstarch
  • sat and pepper
  • oil for cooking
  • 2 bell peppers in thin slices
  • 1 tablespoon oil
  • 1 cup couscous
  • 1 vegetable bouillon cube
  • 1 tablespoon mixed herbs
  • 2 rhubarb stalks, chopped
  • handful raisins
  • 2 tablespoons sugar
  • 1/4 cup vinegar
  • 1 small onion, chopped
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 1 teaspoon ginger powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon allspice
  • 1/8 teaspoon coriander
  • 1 teaspoon grainy mustard
  • 1/2 jalapeno pepper, de-seeded and minced

Tofu Cutlets on Couscous with Sweet Peppers and Rhubarb Chutney


Make the chutney first, as it takes the longest, then prepare the peppers, then the tofu, and while frying the tofu, swell the couscous.

To make the chutney:
Place the oil in a medium saucepan, add the onions and garlic and saute until the begin to soften.
Add the vinegar and sugar and stir until the sugar is dissolved.
Add the chopped rhubarb, ginger, raisins and seasonings and cook gently for 5-7 minutes, or until the rhubarb is tender.
Season to taste with any additional spices.

Slice the bell peppers thinly.
Heat the oil in a small frying pan and sate until the peppers are soft.
Remove the peppers from the pan, drain on a paper town and keep warm until ready to serve.

To prepare the tofu:
Pat the tofu dry with paper towels.
In a small bowl, mix the flour, salt cornstarch and pepper.
Slice the tofu into thin cutlets of your desired shapes.
Drop the tofu into the flour mixture and gently toss to ensure each side of the tofu is coated with the flour mixture.
Reheat the frying pan, and using the oil that was used for the peppers, add any more that might be needed for the tofu and heat.
Place the tofu in the oil and gently fry, turning so that each side is golden brown.

To make the couscous:
Place the vegetable bouillon cube and herbs in the bottom of a bowl. Put the dry couscous on top.
Pour enough boiling water over the couscous to submerge the couscous and about a 1/2 of water on top.
Stir the mixture and place a plate or lid on the bowl.
Allow the couscous to swell (about 3-5 minutes).

To serve the meal:
Place a generous amount of couscous in the bottom of a bowl.
Put the tofu cutlets around and add the pepper slices.
Add a few dollops of rhubarb chutney and enjoy.