Crispy Tofu Bowl

Ingredients

• Tofu

  Extra firm, prepared with nigari

  225g

• Onions

  Sweet, raw

  82g

• Olive oil

  Salad or cooking

  9 tsp or 41g

• Cucumber

  Peeled, raw

  180g

• Cornstarch

  20g

• Quinoa

  Uncooked

  52g

• Cashew nuts

  Nuts, dry roasted, without salt added

  2 tbsp or 17g

• Parsley

  Raw

  4g

• Red wine

  Alcoholic beverage, table

  1 ¼ fl oz or 37g

• Arbol Chilli Pods

  Micostenita

  2g

• Tomatoes

  Red, ripe, raw, year round average

  92g

• Ginger root

  Raw

  5g

• Lemon juice

  Raw

  32g

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.