400g extra-firm tofu
1/2 small red onion, thinly sliced
60ml red wine vinegar
60ml Thai sweet chili sauce
1 tbsp olive oil
1 seedless cucumber, chopped
3 tbsp. cornstarch
2 tbsp. vegetable oil
64g quinoa, cooked
2 tbsp roasted cashew halves
Parsley leaves, for garnish
Crispy kale, for garnish
Slice tofu 1/4 inch thick. Place on cutting board between paper towels and top with baking sheet. Now add cans or other weight and let it stand for 10 minutes.
Soak the red onion in cold water.
Whisk the red wine vinegar, Thai sweet chili sauce, olive oil and 1/4 teaspoon salt.
Remove the red onion from the water and pat dry. Now toss it with half of the vinaigrette and add the cucumber
Next sprinkle the tofu on both sides with cornstarch (this will help make the tofu crispy)
In a frying pan, heat some vegetable oil, carefully add the tofu and cook until deep golden brown, 2 to 3 minutes per side - then place on paper towels to absorb the oil
To serve, start with the salad, add the roasted cashew halves, parsley leaves and then add the tofu