Start the couscous: Put the water in a small saucepan and bring it to a boil over high heat.

Start the couscous: Put the couscous in a medium heatproof bowl.

Start the couscous: When the water boils, pour it over the couscous. Cover the bowl tightly with a plate or lid and set it aside for 5 minutes.

Prepare the tofu: While the couscous rests, pat the tofu dry again if it still looks damp. Set the tofu cubes in a medium bowl.

Prepare the tofu: Add the cornstarch, cumin, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper to the bowl with the tofu. Toss gently until the cubes are lightly coated on all sides.

Brown the tofu: Set a large skillet over medium-high heat and add 1 1/2 tablespoons of the olive oil. Let the oil heat for about 30 seconds.

Brown the tofu: Put the tofu in the skillet in a single layer. Cook for 4 to 5 minutes, until the bottoms look deep golden and release easily from the pan.

Brown the tofu: Turn the tofu with a spatula and cook for 3 to 4 minutes more, until a second side is browned. Transfer the tofu to a plate.

Cook the vegetables: Add the remaining 1 1/2 tablespoons olive oil to the same skillet. Add the zucchini and red onion and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook the vegetables: Cook the zucchini and onion over medium-high heat for 4 minutes, stirring every minute, until the onion softens and the zucchini is lightly browned at the edges.

Build the skillet sauce: Add the garlic and red pepper flakes to the skillet. Stir for 30 seconds, just until the garlic smells fragrant.

Build the skillet sauce: Add the cherry tomatoes to the skillet. Cook for 3 to 4 minutes, stirring often, until several tomatoes burst and their juices coat the vegetables.