Crispy Tofu Bowls

Name: Crispy Tofu Bowls
Prep time: 5 min
Total time: 30 min
Yield: 4 serving(s)
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

By The Good Housekeeping Test KitchenUpdated: Jan 14, 2021

1 Rating

crispy tofu bowl with couscous and roasted cashews

Danielle Occhiogrosso

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Yields:

4 serving(s)

Prep Time:

5 mins

Total Time:

30 mins

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Fried tofu adds a delicious crunch to these cucumber and cashew-filled vegan quinoa bowls.

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Ingredients

14 oz.
extra-firm tofu
1/2
small red onion, very thinly sliced
1/4 cup
red wine vinegar
1/4 cup
Thai sweet chili sauce
1 Tbsp.
olive oil
1
seedless cucumber, chopped
3 Tbsp.
cornstarch
2 Tbsp.
vegetable oil
1 cup
quinoa, cooked
2 Tbsp.
roasted cashew halves
Parsley leaves, for garnish

Directions

1. Step 1Slice 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. Step 2Whisk together vinegar, sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
3. Step 3Sprinkle 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. Step 4Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu then serve with remaining vinaigrette.

Test Kitchen Tip: Love your tofu extra crispy? Let stand 30 minutes instead of 10 in Step 1.

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.

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