Mindfulness, Recipes
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Crispy Tofu Bowl

Cristy fried tofu with cucumbers and cashew-filled quinoa ♥

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For 4 Servings | 30 minutes to cook


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 (How to cook fluffy quinoa?)
  • 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.
  2. Soak red onion in cold water.
  3. 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.
  4. 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.
  5. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
  6. If you want your tofu extra crispy, let stand for 30 minutes instead of 10.
  7. Bon appetit! 

 

 

 


 

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This entry was posted in: Mindfulness, Recipes

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Lotus & Poses creates blogs, contents, and great activewear to inspire and empower you to adopt a mindful and healthy lifestyle through the practice of yoga and meditation.

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