Mains - Crispy Tofu With Quinoa And Cucumber

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All Meat Vegan Vegetarian Seafood

Ref: 257

Heading: Mains

Cuisine: Thai/Vietnamese

Food Type: Vegan

No of Portions: 4

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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

Dressing

2 tbsp Groundnut oil

50 ml Rice wine vinegar

50 ml Thai sweet chili sauce

Garnish

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.

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