Crispy Tofu Bowl

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (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. Rinse the quinoa (if the package advises). Cook according to package directions, then let stand 5 minutes and fluff with a fork.
2. Slice the tofu into 1/4-inch slabs. Place between paper towels on a cutting board, top with a baking sheet, and weigh down for 10 minutes to press out moisture.
3. Thinly slice the red onion and soak it in cold water for 10 minutes to mellow. Pat dry.
4. Whisk together the red wine vinegar, sweet chili sauce, olive oil, and salt to make a vinaigrette. Toss the dried onion and chopped cucumber with half of the vinaigrette; reserve the rest.
5. Toast the cashews in a dry skillet over medium heat, stirring, until golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool.
6. Sprinkle both sides of the pressed tofu evenly with cornstarch. Heat the vegetable oil in a 12-inch skillet over medium-high until hot, then fry the tofu until deep golden, 2 to 3 minutes per side. Drain on paper towels and season with a pinch of salt if desired.
7. Divide the quinoa among bowls. Top with the cucumber–onion salad, crispy tofu, toasted cashews, and parsley. Drizzle with the remaining vinaigrette and serve.