Toful Bowl
Servings
1 servings
Prep Time
30 minutes
Cooking Time
25 minutes
INGREDIENTS
FOR TOFU
- Firm Tofu cut into 1/4 inch pieces
- 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 1 tsp of red chilli powder (optional)
- Sliced cucumbers
FOR SAUCE
- 1/4 cup Thai Red Chili Sauce
- 1/4 cup red wine vinegar
- Pinch of salt
FOR COUSCOUS
- 1 cup of Couscous
- 1 1/4 cup of chicken/ vegetable stock/water (i used vegetable stock)
- 1 large onion sliced thinly
- 1/2 cup of frozen spinach
- 2 cloves of garlic
- 8-10 pieces of cashews
- 1 Tablespoon of cooking oil
- Parsley for garnish
Looking for a quick weeknight dinner inspiration? Try this vegan crispy tofu bowl and make it your way! I paired it with garlic-infused spinach couscous, cashews for crunch and drizzled over thai chilli sauce, but the possibilities are endless! (You can use brown rice, wild rice, farro, noodles, and add vegetables of your choice and tofu can easily be substituted with salmon or chicken)
- Tofu is very watery so you will need to drain out as much water as possible. You can do this by laying the tofu in a dish, covering it with paper towels and placing a heavy pan or cans on it for 30 minutes
- Whisk all ingredients for the sauce in a bowl and set aside
- Heat the oil in a pan and quickly sauté the cashews till they are brown, remove and set aside
- Add garlic in the same oil and cook for 30-40 seconds and then add onions
- Cook till the onions are translucent and then add the spinach and cook for 2-3 minutes
- Add the stock, bring to a boil and cook for another 7 minutes with the lid closed and then fluff it with a fork
- For the tofu, cut them in 1/4 inch slices and season them really well on both sides with salt, pepper and red chili powder( this part is optional)
- In a bowl add the flour, cornstarch, garlic powder, onion powder, salt, pepper and red chili powder and whisk till everything is incorporated
- Dip the tofu in this mix, shake off the excess flour and grill in a grill pan on high flame (3-4 minutes on each side)
- Plate the couscous, cashews, cucumbers and tofu. Drizzle over the sauce and enjoy!
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