Rainbow Tofu Bowl

Serves 1
Total Time
8 Minutes
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
Step 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.

Step 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.

Step 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.

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