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