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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block firm tofu
  • a pinch of dry red chilli flakes
  • 2 cooked beetroot
  • ½ red onion
  • 1 green chilli deseeded
  • ½ Tbsp soya sauce light
  • ½ Tbsp maple syrup or honey
  • ½ Tbsp vinegar sherry or balsamic
  • Coriander leaves

Method
 

  1. Finely chop the onion and chilli, then scatter these into a small bowl.
  2. Mix the vinegar, maple syrup and soy sauce in a small bowl and pour this over the onion & chilli. Set aside.
  3. Chop the tofu into 2cm cubes.
  4. 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.
  5. Dice the beetroot into similar size chunks as the tofu.
  6. Scatter the tofu and beetroot onto a serving plate. Pour the marinated onion & chilli all over (including the marinade).
  7. Sprinkle some coriander leaves on top and serve.