Crispy Tofu Bowl
- Women`s Corner
- September 26, 2022
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.
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
Read More: Double Berry Breakfast Parfaits
Method: Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Nutritional information (per serving): About 440 cals, 18 g protein, 45 g carbs, 20 g fat (2 g sat), 5 g fiber, 310 mg sodium.
This recipe is taken from https://www.goodhousekeeping.com/food-recipes/
