1 block (14 oz) firm tofu, pressed and cubed

2 tbsp olive oil

1 tbsp cornstarch (for crispiness)

Salt to taste

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

½ tsp cinnamon

½ tsp ground ginger

½ tsp paprika

1–2 pinches cayenne pepper (optional, for heat)

1 tbsp tomato paste

1 tbsp soy sauce or tamari

1 tbsp maple syrup or honey

½ cup vegetable broth

¼ cup dried apricots or raisins, chopped

1 cup couscous

1¼ cups hot vegetable broth

1 tbsp olive oil

Salt to taste

1 block (14 oz) medium-firm tofu, cut into cubes

2 tbsp vegetable oil

3 cloves garlic, minced

1-inch piece ginger, minced

2 tbsp doubanjiang (spicy fermented bean paste) — use a vegan brand

1 tbsp soy sauce or tamari

1 tsp sugar

½ cup vegetable broth

1 tsp ground Sichuan peppercorns (or powder)

2 green onions, sliced

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Cooked steamed rice, for serving