Crispy Tofu Bowls

• porties: 4 servings
• actieve tijd: 5 minutes
• totale tijd: 30 minutes

Ingrediënten

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

Instructies

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 together vinegar, 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 then serve with remaining vinaigrette.