Crispy Tofu Bowl Recipe

Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bowl.

TOTAL TIME: 0:30

PREP: 0:05

LEVEL: Easy

YIELD: 4 servings

Ingredients

• 14 oz. extra-firm tofu
• 1/2 small red onion, very thinly sliced
• 1/4 c. red wine vinegar
• 1/4 c. Thai sweet chili sauce
• 1 tbsp. olive oil
• 1 seedless cucumber, chopped
• 3 tbsp. cornstarch
• 2 tbsp. vegetable oil
• 1 c. quinoa, cooked
• 2 tbsp. roasted cashew halves
• 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 10 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, parsley leaves and tofu.
Test Kitchen Tip: Love your tofu extra crispy? Let stand 30 minutes instead of 10.
Nutritional information (per serving): About 440 cals, 18 g protein, 45 g carbs, 20 g fat (2 g sat), 5 g fiber, 310 mg sodium.