A marriage between Indonesian curry and Mid-Eastern spices with a lot of heat and a few layers to multiply over the palate.
Grind up some ground tumeric, ground cardamon, a sliver of ginger, 3 cloves of garlic, 1 red chili minced, some coriander, salt pepper and 3 parts EVOO to 1 part balsamic vinegar. Toss into a wok or large frying pan.
Dice up a package of firm tofu, slice some fennel, orange and yellow peppers (about half each), mince a handful of cilantro and tear up a few leaves of basil.
Heat the paste up first on medium and when garlic is translucent, add the tofu. Cook for about 5 minutes, add vegetables, reserving the cilantro and basil on the side, turn down heat and simmer for 10 minutes. Cook some cous cous, throw in the cilantro and basil for 1 minute and serve the the hot, spicy mixture over top.
Total time: 20 minutes.