zoom Vietnamese tofu bowl
  • Save to your scrapbook
  • Save to your scrapbook

    Vietnamese tofu bowl

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Vietnamese tofu bowl

    • Vegetarian
    • Gluten Free
    • Preparation time: 5 minutes
    • Cooking time: 3 minutes
    • Total time: 8 minutes

    Serves: 1

    Ingredients

    100g Cauldron Original Tofu
    1 tsp ginger paste (from a jar)
    1 clove garlic, crushed
    2 tsp clear honey
    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
     

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary