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:

  1. 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.
  1. Meanwhile put 30g couscous to a bowl and add 60ml of boiling hot water and let it cook for 5 minutes.
  1. Whisk red wine vinegar and Thai sweet chili sauce and 1/4 teaspoon salt. Pat onion dry and toss with the vinaigrette and cucumber.
  1. 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.
  1. 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

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