Crispy Tofu Bowl

Crispy Tofu Bowl

THE GOOD HOUSEKEEPING TEST KITCHEN
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Servings 4 people
Calories 440 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Keyword Vegan

Check out our Vegan Sweet and Spicy Chili Sauce Recipe

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