Marinated tofu and bell pepper skillet with couscous

Peel and slice the onion, mince the garlic and cut the red bell pepper into thin strips. Cut the tofu into 2 cm cubes.

In a bowl, toss the tofu cubes with the soy sauce (2 tbsp) and the Espelette pepper (0.5 tsp). Let it marinate while you prep the rest.

Heat 1 tbsp of olive oil (half) in the skillet over high heat. Brown the drained tofu for 6 to 7 minutes, turning it, then take it out of the skillet and set it aside on a plate. Keep the marinade in the bowl.

Put the 100 g of couscous in a mixing bowl with 1 pinch of salt. Pour about 120 ml of boiling water over it, cover and let it puff up for 5 minutes.

In the same skillet, heat the rest of the oil (1 tbsp) over medium heat. Cook the onion for 3 minutes, then add the bell pepper and cook for 6 minutes, stirring.

Add the garlic and cook for 1 minute. Put the browned tofu back in with the leftover marinade, stir for 2 minutes over medium heat, then add pepper.

Fluff the couscous with a fork. Divide it between two plates and top with the tofu and peppers.