Crispy Tofu Bowl with Rice

Ingredients

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Red wine vinegar

  4 tbsp or 60g

• Onions

  Sweet, raw

  ½ onion or 166g

• Sweet Chili Sauce

  Morn

  4 Tbsp or 50g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Cornstarch

  3 tbsp or 23g

• Vegetable oil

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

  2 tbsp or 28g

• Cashew nuts

  Nuts, dry roasted, without salt added

  2 tbsp or 17g

• White rice

  Long-grain, regular, raw, enriched

  ⁵⁄₁₆ cup or 56g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Prepare rice 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 rice among 4 bowls. Top each with salad, roasted cashewhalves, spring onions and tofu.