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Ref: 257
Heading: Mains
Cuisine: Thai/Vietnamese
Food Type: Vegan
No of Portions: 4
Change no of portions required to :

Ingredients & Prep

   500 g  Extra firm tofu cut in 5 mm slices
   240 g  Quinoa pre cooked & salted
   1/2 Red onion very thinly sliced
   1 Cucumber de-seeded & chopped
   3 tbsp  Cornflour
   3 tbsp  Groundnut oil
   1 pinch  Salt fine sea
   2 tbsp  Groundnut oil
   50 ml  Rice wine vinegar
   50 ml  Thai sweet chili sauce
   40 g  Roasted cashew halves from a packet
   sprinkle  Fresh coriander chopped


  Step 1
Cut tofu into 5 mm thick slices, & dry with kitchen paper, in a bowl soak red onion in water for 10 mins.
  Step 2
Whisk dressing ingredients together in a bowl or emulsify with a stick blender, add to the cucumber in a bowl & mix well.
  Step 3
Mix cornflour with salt then coat tofu slices well, fry in a pan using oil until golden brown on both sides, do in batches & keep warm.
  Step 4
Warm quinoa (microwave) not too hot, divide into serving bowls, add tofu slices & cucumber salad.
  Step 5
Place garnishes in a serving bowl for guests to share.

Suggestion & Tips

If you wish you can flavour the quinoa with pine nuts, herbs, finely chopped & fried onion/shallots, raisins etc, or what you fancy.
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