Rainbow tofu bowl
This bright and vibrant tofu bowl is perfect for a quick, healthy, and tasty dinner when you're in a hurry. Not only does it look great, but it tastes great too, with the flavours of ginger, garlic and mint complementing the tofu perfectly.
- CourseMain meal
- Prepare5 mins
- Cook3 mins
- Total time8 mins
- 100g Cauldron Original Tofu
- 1 tsp ginger paste (from a jar)
- 1 garlic clove, 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
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.
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.
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.
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 when made using specific products in recipe