Crispy Tofu Bowl

Submitted by gailanng

"Good Housekeeping "

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 4

ingredients

• 14 ounces extra firm tofu
• 1⁄2 small red onion, very thinly sliced
• 1⁄4 cup red wine vinegar
• 1⁄4 cup Thai sweet chili sauce
• 1 tablespoon olive oil
• 1 seedless cucumber, chopped
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 cup quinoa, cooked
• 2 tablespoons roasted cashew halves
• cilantro (for garnish) or fresh parsley leaves (for garnish)

directions

1. Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 30 minutes. Soak red onion in cold water.
2. 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.
3. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
4. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, cilantro or parsley leaves and tofu.