Sweet-n-Sour Tofu Couscous

A quick weekday meal with a Polynesian flair.

Ingredients

Juice from 1-15 oz. can pineapple chunks
2 tbsp. tomato paste
2 tbsp. sugar
2 tbsp. rice vinegar
2 tbsp. tamari or soy sauce
1/2 tsp. ginger
1/8 tsp. salt
Water
2 tsp. mild vegetable oil
Mixed vegetables, sliced and chopped to your taste
2 tsp. garlic
1 1/2 c. couscous
1 pkg. very firm tofu, cut into 1-inch cubes


Directions
Preheat the oven to 375 degrees. Pour the pineapple juice into a glass measuring cup, add the tomato paste, sugar, vinegar, tamari, dry ginger, salt, and water as needed to equal 2-1/2 cups. Stir well with a fork to dissolve the tomato paste and set aside.

Heat the oil over medium-high heat in a large nonstick ovenproof skillet. Add the stir-fry vegetables and sauté, stirring, until vegetables begin to soften. Stir in the garlic and cook for one minute more. Lower the heat. Add the couscous and continue to cook, stirring, for two minutes. Pour in the pineapple juice mixture and bring to a boil. Cook, tossing gently with two forks, until the couscous has absorbed the liquid, about two minutes. Stir in the pineapple chunks and diced tofu.

Cover tightly, transfer to the hot oven, and bake for five minutes. Remove from the oven and let stand for five minutes. Fluff with a fork and serve.