Crispy Tofu Bowl
20m prep 10m cook 30m ready
A crispy tofu bowl with quinoa, cucumber salad, and a Thai sweet chile vinaigrette. Ready in 30 minutes.
Ingredients
- 1 cup quinoa
- 14 oz extra-firm tofu
- 0.5 small red onion very thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup Thai sweet chile sauce
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1 English cucumber chopped
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 tbsp roasted cashew halves
- Parsley leaves for topping
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 323 mg
- Iron: 5.26 mg
- Magnesium: 138 mg
- Phosphorus: 336 mg
- Potassium: 483 mg
- Zinc: 2.76 mg
Let's Cook
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Step 1.
Cook quinoa according to package directions; set aside.
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Step 2.
Slice tofu into 1/4-inch-thick pieces. Place slices on a cutting board lined with paper towels, top with more paper towels, and place a baking sheet on top. Weight the baking sheet with large cans or other heavy objects; let stand for 10 minutes (or 30 minutes for extra crispiness). Meanwhile, in a small bowl, soak the thinly sliced red onion in cold water.
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Step 3.
In a small bowl, whisk together red wine vinegar, Thai sweet chile sauce, olive oil, and salt to make the vinaigrette. Drain the soaked onion, pat dry, and toss in a bowl with chopped cucumber and half of the vinaigrette.
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Step 4.
Sprinkle cornstarch evenly over both sides of the tofu slices. Heat vegetable oil in a 12-inch skillet over medium-high heat until shimmering. Carefully add the tofu in a single layer; cook until deep golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain.
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Step 5.
Divide the cooked quinoa among 4 bowls. Top each bowl with cucumber salad, roasted cashew halves, parsley leaves, and crispy tofu. Serve with the remaining vinaigrette on the side.
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