Save to your scrapbook
Rainbow tofu bowl
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Cauldron Original Tofu
1 tsp ginger paste (from a jar)
1 clove garlic, crushed
2 tsp maple syrup
2 tsp wok oil or vegetable oil
½ red chilli, thinly sliced
2 tsp mint, finely chopped
1 tsp lime juice
120g pack Waitrose Rainbow Side Salad
15g salted peanuts
1. Pat the tofu dry between several sheets of kitchen paper. Cut into small dice. Combine the ginger paste, garlic, 1 tsp of the honey and a pinch of salt in a bowl. Add the tofu and stir until well coated.
2. Combine the remaining honey, 1 tsp of the oil, the chilli, mint and lime juice in a separate bowl with 1 tbsp water, and whisk well to combine into a dressing.
3. Heat the remaining oil in a small frying pan and fry the tofu for about 3 minutes, turning frequently until deep golden in colour. Place the rainbow salad in a bowl, add the tofu and peanuts, and drizzle with the dressing to serve.
Cook’s tip For a more substantial dish, cook 50g rice noodles following the pack instructions. Drain and add to the salad, piling the tofu, nuts and dressing on top.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in July 2018.