Crispy Tofu

Ingredients

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Sweet Chili Sauce

  Morn

  1 Tbsp or 13g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cornstarch

  3 tbsp or 23g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Pumpkin

  Raw

  1 cup, cubed or 116g

Directions

1. Prepare quinoa according to package directions.
2. Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet.
3. Place a large can or other weight on top of it; let stand 10 minutes. Soak red onion in cold water.
4. 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.
5. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot.
6. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
7. Divide quinoa among 4 bowls. Top each with salad, roasted cashewhalves, parsley leaves and tofu.

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