Pasta Bowl with Sweet Chili Tofu and Cucumber Salad

1. Press the extra firm tofu to remove excess water and break it into chunks.

2. In a bowl, mix corn starch, chickpea flour, onion powder, garlic powder, and sea salt. Add water and whisk to form a batter-like coating.

3. Coat the tofu chunks in the batter mixture and stir gently to ensure even coverage.

4. Heat avocado oil in a skillet and fry the tofu until crispy on all sides.

5. In a separate pot over medium heat, stir together sweet chili sauce, soy sauce, and chili oil until well combined, then remove from heat.

6. Add the fried tofu to the sauce and coat the pieces evenly.

7. For the cucumber salad, slice the Persian cucumbers and red onion, then combine with rice wine vinegar, toasted sesame oil, white sesame seeds, and black sesame seeds in a bowl. Stir well and chill for 1 hour.

8. Cook pasta according to package instructions.

9. Assemble the pasta bowl by placing cooked pasta in a bowl, topping with sweet chili tofu and chilled cucumber salad, and serve with optional red pepper flakes.

Tips

1. You can use only 1 tablespoon of oil and air fry or bake the tofu for a healthier alternative.