"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 |
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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
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.