4 Servings 6 min Cook
A delicious recipe.Quick and Easy.Low calories choice.Recipe serves 4..
14 Oz Tofu
4 0 Tbsp Red Wine Vinegar
1/2 Onion Onions
2 Tbsp Sweet Chili Sauce
1 Tbsp Olive Oil
1 Medium Cucumber
3 Tbsp Cornstarch
2 Tbsp Vegetable Oil
1/3 Cup Quinoa
2 Tbsp Cashew Nuts
2 Sprig Parsley
Prepare quinoa according to package directions.
Slice tofu 1/4 inch thick.
Place on cutting board between paper towels; top with baking sheet.
Place a large can or other weight on top of it; 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 cashewhalves, parsley leaves and tofu.
