The Recipe Lab

Crispy Tofu Bowl

"Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl. We're sure that you'll have most of the ingredients stached away."

Easy

4 servings

30 minutes

Ingredients:

400 g extra-firm tofu

1/2 small red onion, thinly sliced

1/4 c. red wine vinegar

1 tbsp olive oil

1 seedless cucumber, chopped

1/4 c. Thai sweet chili sauce

3 tbsp cornstarch

2 tbsp vegetable oil

1 c. quinoa, cooked

2 tbsp roasted cashew halves

Parsley leaves, for garnish

Method:

1. 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.

2. 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.

3. 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.

4. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.