From Vegetarian Times, October 2000. Many Riesling-Gewurztraminer blends end up being sweet, but few present the elegance of Bianco. Fruity, light-bodied, somewhat sweet, and perfumed to boot! This wine is curious for something exotic, and while Thai food is a usual match, let's try Moroccan Tofu Tagine tonight.
A lightly spicy, delicate dish with fruit, firm tofu, and a slight crunch of sliced almond. Couscous, in its round, tiny splendour, could look for a texture-driven pairing like sparkling wine. Instead, we'll gladly take the fleet-footed acidity of Riesling to match for texture, its sweetness to counter the spice, and the perfume of the Gewurztraminer to complement the dish's own pungency.Delicious!
Tagine -- 1/2 cup sliced almonds (2 oz.) 2 Tbs. olive oil 1 lb. extra-firm tofu, drained and cut into 3/4-inch cubes 3 large cloves garlic, minced 1 1/2 tsp. ground ginger 1 1/4 tsp. ground cinnamon 3/4 tsp. ground cumin 1/4 tsp. paprika 1 cup low-sodium vegetable broth 2 Tbs. honey Juice and grated peel of 1 lemon
Jeweled Couscous -- 2 1/4 cups low-sodium vegetable broth 1 1/4 cups uncooked couscous 1/4 cup chopped dried cranberries 1/4 cup chopped dried apricots 3 Tbs. minced fresh flat-leaf parsley 3 Tbs. minced fresh mint Juice and grated peel of 1 lemon
1. In small dry skillet, cook almonds over medium heat until fragrant, shaking pan occasionally, 1 to 2 minutes. Remove to a plate and set aside.
2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry until lightly browned, about 7 minutes. Remove to another plate.
3. In same large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic and stir-fry 5 minutes. Add ginger, cinnamon, cumin and paprika and stir-fry 1 minute. Return tofu to skillet. Stir in broth, honey and lemon juice and peel and bring to a boil. Reduce heat to medium, cover and simmer until tofu has absorbed flavors, about 15 minutes.
4. With slotted spoon, remove tofu to a plate; cover with foil to keep warm. Add toasted almonds to liquid remaining in skillet and bring to a boil over high heat. Cook until liquid is slightly syrupy, about 5 minutes. Remove from heat and season with salt and freshly ground pepper to taste. Set aside.
5. Make couscous: In medium saucepan, bring broth to a boil over high heat. Stir in couscous, cranberries and apricots, cover and remove from heat. Let stand, covered, 5 minutes. Fluff couscous mixture with a fork, stirring in parsley, mint and lemon juice and peel. Season with salt and freshly ground pepper to taste.
6. Divide couscous mixture among 6 plates and top with tofu. Drizzle with honey-almond sauce and serve at once.