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Crispy Tofu Bowls
Ingredients
14 oz.
extra-firm tofu
1/2
small red onion, very thinly sliced
1/4 c.
red wine vinegar
1/4 c.
Thai sweet chili sauce
1 tbsp.
olive oil
1
seedless cucumber, chopped
3 tbsp.
cornstarch
2 tbsp.
vegetable oil
1 c.
quinoa, cooked
2 tbsp.
roasted cashew halves
Parsley leaves, for garnish
Instructions
STEP 1
Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with weight; let stand 10 minutes. Soak red onion in cold water.
STEP 2
Whisk together vinegar, sweet chili sauce, olive oil and salt. Pat onion dry; toss with half of vinaigrette and cucumber.
STEP 3
Sprinkle tofu with cornstarch. In skillet, heat vegetable oil until hot. Add tofu and cook until golden brown, 2 to 3 minutes per side. Drain on paper towels.
STEP 4
Divide quinoa among bowls. Top each with salad, cashews, parsley, and tofu. Serve with remaining vinaigrette.
Nutrition Facts
(per serving)
Calories:
1221 calories
Servings:
4 servings
Carbohydrates:
154 g
Fat:
20 g
Fiber:
12 g
Protein:
45 g
Sugar:
20 g
Meal Effort
Preparation:
5 minutes
Cook:
25 minutes
Total:
30 minutes