Damo's Soon Come Summertime Rainbow Bowl Recipe
Since summer is right around the corner, we're digging out the colourful recipes to match the colours appearing on the trees and the comfortable, flowing clothes of our clients! You'll get some delicious crunch from this cucumber, cashew and quinoa tofu bowl - to get you in the mood for summer!
Damo's Soon Come Summertime Rainbow Bowl
Serves: 2
Preparation Time: 50 minutes
Ingredients:
350g Extra-Firm Tofu
1/2 Small Red Onion, finely diced
2 tbsp Red Wine Vinegar
2 tbsp Thai Sweet Chili Sauce
1 tbsp Olive Oil
1 Cucumber, chopped
3 tbsp Cornstarch
2 tbsp Vegetable Oil
300g Quinoa, cooked
2 tbsp Roasted Cashew Nuts
Parsley leaves, for garnish
Method
1. Slice the tofu to approximately 1/4 of an inch thick. Place on cutting board between paper towels and top with a baking sheet. Cover this with something weighty - like tins of beans! - and let it stand for between 10 and 30 minutes, depending on how crispy you like your tofu!
2. Soak the red onion in cold water.
3. Whisk the red wine vinegar and Thai sweet chili sauce, olive oil and a 1/4 teaspoon salt.
4. Pat the onion dry and toss with half of the vinaigrette and cucumber.
5. Sprinkle the tofu on both sides with cornstarch. In a pan, heat the vegetable oil on medium-high until hot. Carefully add the tofu, and cook until it's deep golden brown - 2 to 3 minutes per side should do it. Drain the tofu out on paper towels.
6. Divide the quinoa between 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Looks good. I'll try that.