Crispy Tofu Bowls
20m prep 10m cook 30m ready
Crispy tofu bowls with a tangy cucumber salad and Thai sweet chili vinaigrette. A quick, customizable dinner that reduces food waste.
Ingredients
- 1 extra-firm tofu
- 0.25 small red onion very thinly sliced
- 2 tbsp red wine vinegar
- 2 tbsp Thai sweet chili sauce
- 1/2 tbsp olive oil
- Kosher salt
- 0.5 seedless cucumber chopped
- 3 tbsp cornstarch
- 2 tbsp canola oil
- 1/2 cup quinoa cooked
- 1 tbsp roasted cashew halves
- Fresh parsley leaves for serving
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 707 mg
- Iron: 8.89 mg
- Magnesium: 192 mg
- Phosphorus: 490 mg
- Potassium: 818 mg
- Zinc: 4.32 mg
Let's Cook
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Step 1.
Slice the tofu 1/4 inch thick and place between paper towels on a rimmed baking sheet. Top with a second baking sheet and place a cast-iron skillet or heavy cans on top to weigh it down for 10 minutes. Meanwhile, soak the thinly sliced red onion in cold water.
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Step 2.
In a medium bowl, whisk together the red wine vinegar, Thai sweet chili sauce, olive oil, and a pinch of salt. Pat the onion dry and toss with half the vinaigrette along with the chopped cucumber.
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Step 3.
Sprinkle the pressed tofu slices on both sides with cornstarch. In a 12-inch skillet, heat the canola oil over medium-high heat until shimmering. Carefully add the tofu and cook until deep golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain.
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Step 4.
Divide the cooked quinoa between two bowls. Top with the cucumber salad, roasted cashew halves, fresh parsley leaves, and crispy tofu. Drizzle with the remaining vinaigrette and serve.
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