Crispy Tofu Bowl

Ingredients

  • 14 oz. extra-firm Tofu
  • 1/2 small red onion, sliced
  • 1/4 cup red wine vinegar
  • 1/4 cup Thai sweet chili sauce
  • 1 tbsp. olive oil
  • 1 cucumber , chopped
  • 3 tbsp. cornstarch
  • 1 cup quinoa, cooked
  • 2 tbsp. roasted cashews
  • Parsley leaves 
  • Directions

    1. Slice tofu into 1/4 inch thick pieces and let it drain
    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. Cover tofu with cornstarch and cook them on a pan until they turn golden brown
    4. Divide cooked quinoa among 4 bowls and top each bowl with salad, roasted cashews, parsley leaves and tofu.