Sweet and spicy tofu and beetroot salad
If you need a quick and healthy salad for your lunch-box or a picnic/trip, try this sweet and spicy tofu and beetroot salad!. It’s ready within 15 minutes, can be chilled in the fridge overnight – or can be served immediately for a light lunch or supper.
Ingredients
Method
- Finely chop the onion and chilli, then scatter these into a small bowl.
- Mix the vinegar, maple syrup and soy sauce in a small bowl and pour this over the onion & chilli. Set aside.
- Chop the tofu into 2cm cubes.
- Heat a spoonful of oil in a wok, add the chilli flakes and cook on all sides until golden. Transfer them to a plate lined with kitchen paper.
- Dice the beetroot into similar size chunks as the tofu.
- Scatter the tofu and beetroot onto a serving plate. Pour the marinated onion & chilli all over (including the marinade).
- Sprinkle some coriander leaves on top and serve.