Asian-Inspired Tofu Stir-Fry with Mediterranean Couscous and Mexican Pico de Gallo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Quick tofu stir-fry with Asian seasonings, served over Mediterranean couscous and topped with Mexican pico de gallo. This asian-inspired quick meals (vegetarian, low-carb) ready in about 30 minutes pairs tofu, soy sauce, couscous for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g tofu
• 2 tbsp soy sauce
• 1 cup couscous
• 1/2 cup cherry tomatoes
• 1/4 cup onion
• 1 tbsp cilantro

Instructions

1. Step 1: Press the tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the tofu, and cook for 5-7 minutes, stirring occasionally, until the edges are golden brown and crispy. Season with 1 tbsp soy sauce, stirring to coat evenly. Tip: Pressing the tofu ensures it absorbs the soy sauce and crisps up properly.
2. Step 2: Bring 1 1/2 cups water to a boil in a medium saucepan. Add the couscous, reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat, let sit for 5 minutes, then fluff with a fork until light and separate. Tip: Fluffing prevents the couscous from becoming clumpy.
3. Step 3: Dice the cherry tomatoes into halves, finely dice the onion, and chop the cilantro. Transfer all to a bowl and toss together until the mixture is well combined and fragrant. Season with a pinch of salt and a squeeze of lime juice (if available). Tip: For extra flavor, add 1 tsp olive oil and a pinch of chili flakes if desired.
4. Step 4: Divide the cooked couscous into four bowls. Top each with the sautéed tofu and a generous portion of the pico de gallo. Serve immediately while the tofu is hot and the couscous is still fluffy. Tip: For a richer flavor, drizzle a small amount of remaining soy sauce over the couscous before adding the tofu.