Beetroot Rainbow Bowls with Sesame-Crusted Tofu
Serves: 2
Ready in: 15 to 30 mins
As tasty as they are vibrant, these rainbow bowls are a great way to pack in some veggies to your lunchtime meal.
Ingredients:
For the dressing:
1 lime, juiced2½ tsp vegetarian fish sauce
2½ tsp rice wine vinegar
1 tsp soft brown sugar
1 garlic clove, crushed
2cm piece ginger, finely diced
For the rainbow bowls:
150g cherry tomatoes1 carrot
180g courgette, spiralised (approx 2 small courgettes)
½ small red onion
180g Love Beets Honey + Ginger Diced Beetroot (1 pack)
1 red chilli
a handful of chopped coriander, torn
handful Thai basil leaves, torn
1 tbsp peanuts, roasted and chopped
For the sesame-crusted tofu:
280g firm tofu30g sesame seeds
1 tbsp gluten-free cornflour
2 tbsp sesame oil
method:
- To make the dressing, whisk together the vegetarian fish sauce, lime juice, garlic, sugar and ginger until combined and set aside.
- To prepare the fresh bowl elements, quarter the tomatoes, peel and slice the carrot into matchsticks, thinly slice the red onion and chilli and roughly chop the herbs. Use a spiraliser to create courgette noodles. Add the Love Beets Honey + Ginger Diced BeetrootArrange each ingredient in a separate compartment of two serving bowls, leaving a space for the tofu.
- Drain the tofu, slice into 0.5cm pieces and press between two sheets of kitchen towel to remove excess liquid.
- Combine the sesame seeds and cornflour in a bowl with a large pinch of salt. Press each tofu piece into the cornflour mix and turn until coated.
- Add the sesame oil to a large saucepan, set over a medium-high heat, add the tofu and cook for 3-4 minutes, turning from time to time, until golden.
- Add the tofu to the bowls, spoon over the dressing and peanuts and serve.
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