Pistachio Couscous with Crispy Tofu Broccoli Stir Fry

Dec 01, 18
By Inesa Slevaite
Dinner Lunch Pistachios Recipe

Craving Chinese takeaway but worried your healthy diet will be ruined? This Asian inspired 5 spice pistachio couscous dish is a healthier option of your favourite takeaway dish, it is flavourful, yet low in calories, high in fibre and protein, and contains healthy fats to keep you fuller for longer!

To make this dish gluten-free, you can also replace couscous with quinoa, flour with rice flour and soy sauce with tamari!

Nutritional Value (per serving) |354 Kcal |11g Fat | 25g Protein | 9g Fibre |6g sugar |


For Pistachio Couscous
♥10g Chinese 5 Spice Pistachio Kernels
♥1/2 cup couscous
♥3/4 cup hot water

For Crispy Tofu
♥125g extra-firm tofu, drained and cubed
♥15 g Chinese 5 Spice Pistachio Kernels
♥½ tbsp flour
♥1/8 tsp. sea salt
♥1/8 tsp. garlic powder
♥1/8 tsp onion powder
♥Chilli powder
♥Olive oil for frying

For Sticky Soy Broccoli
♥2 cups Broccoli Florets
♥1/2 tbsp Agave
♥1 tbsp Hot water
♥2 tbsp Soy Sauce
♥1 1/2 tbsp minced garlic
♥Olive oil for frying


For Pistachio Couscous
1. Cook couscous according to package instructions
2. Crush Chinese 5 Spice Pistachio Kernels and mix well with the couscous

For Crispy Tofu
1.Cut tofu into cubes. Finely chop the Chinese 5 Spice Pistachio Kernels
2. Mix all the dry ingredients well in a medium-sized bowl. Toss the tofu cubes in the mix, make sure every piece is well-coated.
3. Heat olive oil in a pan, fry tofu cubes until they are all golden brown, then remove from the heat.

For Sticky Soy Broccoli
1. Stir together agave and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
2. In the same frying pan or wok used to cook the tofu, heat 1 ½ tbsp. vegan butter over high heat. Add the broccoli florets and stir-fry uncovered, for 2-3 minutes. Cover and cook for another 2-3 minutes, until the florets are nearly tender.
3. Add another ½ tbsp. vegan butter, cashews, and minced garlic. Stir well and cook for another 1-2 minutes (until garlic is cooked and fragrant.)
4. Mix in crispy tofu and the brown sugar/soy sauce mixture and cook for another 1-2 minutes, until the sauce reduced.
5. Serve over Chinese 5 Spice Pistachio couscous

Swap this for your night-in takeaway and don’t forget to tag us in your delicious re-creation on Instagram or Facebook, we would love to see them! Use hashtag #nutsaboutborna to be featured!

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Gloria Cho, Marketing Executive at Borna Foods

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