Happy Foodie Tuesday!!!

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.