Crispy Tofu Bowl

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Red wine vinegar

  4 tbsp or 60g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Sweet Chili Sauce

  Morn

  4 Tbsp or 50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  ¼ tsp or 2g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Cornstarch

  3 tbsp or 23g

• Vegetable oil

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

  2 tbsp or 28g

• Cashew nuts

  Nuts, raw

  2 tbsp or 17g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Prepare quinoa according to package instructions.
2. Slice tofu into 1/4 inch thick pieces. Place between paper towels on a cutting board, top with a baking sheet, and weigh down with a heavy object for 10 minutes to press out excess moisture.
3. Thinly slice the red onion and soak in cold water to mellow its flavor.
4. In a bowl, whisk together red wine vinegar, sweet chili sauce, olive oil, and salt. Pat the onion dry and toss with half of the vinaigrette and chopped cucumber.
5. Sprinkle both sides of the tofu with cornstarch. Heat vegetable oil in a 12-inch skillet over medium-high heat until hot.
6. Carefully add the tofu to the skillet and cook until deep golden brown, about 2 to 3 minutes per side. Drain on paper towels.
7. Divide the cooked quinoa among bowls. Top each with the salad, roasted cashews, parsley leaves, and crispy tofu.