Press and slice the tofu: Wrap the 600 g firm tofu in clean kitchen towels and press under a weighted board or heavy pan for 15–20 minutes to remove excess water — drier tofu sears and browns much better. After pressing, pat dry, then slice into 1–1.5 cm thick 'steaks' (about 8 medium slices). Season both sides lightly with 1 tsp salt total and a pinch of black pepper each.

Make the citrus‑miso glaze: In a small bowl whisk together 2 tsp white miso, 4 tbsp soy or tamari, 120 ml fresh orange juice, and 2 tsp maple syrup (or honey). Whisk until the miso dissolves and the sauce is smooth. This mixture balances umami (miso/soy), acidity (orange) and sweetness (maple) — the thin consistency lets it glaze the tofu quickly without burning.

Toast sesame seeds: In a small dry skillet over medium heat, toast 4 tsp sesame seeds until fragrant and lightly golden (about 1–2 minutes), shaking the pan constantly to avoid burning. Set aside for garnish. Toasting releases natural oils and gives a deeper, nuttier flavor.

Prepare the Brussels sprouts: Toss 400 g halved Brussels sprouts with 1½ tbsp (about 22 ml) of the olive oil (reserve the remaining oil for tofu), a generous pinch of salt and a little black pepper. Spread them cut‑side down on a baking sheet. Roasting (or charring in a skillet) caramelizes the natural sugars for nutty, bitter‑sweet flavor and an attractive brown crust.

Roast the sprouts: Place the tray under a preheated oven at 220°C / 430°F (or use a hot skillet) and roast for 12–16 minutes until deeply browned on the cut side and tender when pierced — turning once if needed. High heat promotes Maillard browning for maximum flavor.

Start the couscous: Bring 720 ml vegetable stock to a gentle simmer in a medium saucepan. Add a small pinch of salt. Stir in 240 g Israeli couscous, reduce heat to low, cover and simmer for 8–10 minutes until the pearls are plump and have absorbed the stock. Drain any excess if needed. Rest covered for 2 minutes then fluff with a fork — gentle steaming finishes the cooking and keeps the pearls tender and separate.

Sear the tofu steaks: While couscous cooks, heat a heavy skillet (cast‑iron or stainless) over medium‑high. Add the remaining olive oil (about 1½ tbsp / 20–25 ml). When the oil is shimmering but not smoking, add tofu slices in a single layer without crowding. Sear undisturbed for 3–4 minutes until a deep golden crust forms — this crust develops flavor and helps the glaze adhere. Flip and sear the other side 2–3 minutes.

Glaze the tofu: Reduce heat to medium. Pour the citrus‑miso glaze into the pan with the tofu and let it bubble gently, spooning the sauce over the steaks as it thickens (about 1–2 minutes). Cook just until the glaze clings and becomes glossy — overcooking sugar will burn it, so watch closely. Remove tofu to a plate and loosely tent with foil to keep warm.

Finish the couscous and sprouts: Fold half the scallions (2 stalks) and a small drizzle (≈1 tsp) of olive oil into the fluffed couscous and season to taste with salt and pepper — this adds freshness and sheen. If the roasted Brussels need more color, finish them cut‑side down in a hot skillet for 30–60 seconds to re‑caramelize.

Plate and garnish: Divide warm couscous among 4 plates, arrange 2 tofu steaks (or 1 large steak and 1 smaller) per person on top, and tuck roasted Brussels around the couscous. Scatter pomegranate seeds (≈2 tbsp / 20 g per serving) and the toasted sesame seeds over the dish, and finish with the remaining thinly sliced scallions. Add a final drizzle of any remaining glaze from the pan if desired.

Serve immediately: The contrast of hot glazed tofu, warm couscous, charred Brussels and the cool pop of pomegranate is best enjoyed right away. Offer extra soy/tamari and lemon or orange wedges at the table for those who like added acidity or salt.