TOFU BOWL
Ingredients:
- 150g extra-firm tofu
- 50g red onion, very thinly sliced
- 1 tablespoon red wine vinegar
- 1 tablespoon Thai sweet chili sauce
- 1 teaspoon extra virgin olive oil (7g)
- 100g seedless cucumber, sliced
- 2 tablespoon cornstarch
- 30g couscous
- 60ml water
- 15g Parsley leaves chopped
- Salt and pepper to taste
Method:
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
- Meanwhile put 30g couscous to a bowl and add 60ml of boiling hot water and let it cook for 5 minutes.
- Whisk red wine vinegar and Thai sweet chili sauce and 1/4 teaspoon salt. Pat onion dry and toss with the vinaigrette and cucumber.
- Sprinkle tofu on both sides with cornstarch. In a skillet, heat olive oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Take the cooked couscous and mix in the chopped parsley, season, and toss well. Serve all the ingredients in a bowl.
Nutrition Facts:
- Calories: 437.9 Cal
- Protein: 23.3g
- Carbs: 51.7g
- Fat: 15.8g
