Crispy Tofu Bowl

Ingredients

• Tofu

  Extra firm, prepared with nigari

  300g

• Onions

  Sweet, raw

  80g

• Sweet Chili Sauce

  Morn

  2 Tbsp or 25g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Quinoa

  Uncooked

  100g

• Parsley

  Raw

  2 sprig or 2g

• Walnuts

  Nuts, black, dried

  30g

Directions

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