Best with Honey and Ginger Diced Beets

Love Beets Beetroot Rainbow Bowls with Sesame-Crusted Tofu

Prep Time: 20 // Cook Time: 4 Servings: 2

What to do

  1. To make the dressing, whisk together the fish sauce, lime juice, garlic, sugar and ginger until combined and set aside.
  2. 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. Arrange each ingredient in a separate compartment of two serving bowls, leaving a space for the tofu.
  3. Drain the tofu, slice into 0.5cm pieces and press between two sheets of kitchen towel to remove excess liquid.
  4. 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.
  5. 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.
  6. Add the tofu to the bowls, spoon over the dressing and peanuts and serve.

To add a touch of effortless chic to your mealtimes, snap up the Love Beets range from the chilled, fresh produce aisle of Tesco stores nationwide now at just £1.25 each.

What you’ll Need

For the dressing

  • Juice of 1 lime
  • 2.5 tsp vegetarian fish sauce
  • 2.5 tsp rice wine vinegar
  • 1 tsp soft brown sugar
  • 1 garlic clove, crushed
  • 2cm piece ginger, finely diced

For the rainbow bowls

  • 150g cherry tomatoes
  • 1 carrot
  • 180g spiralised courgette or 2 small courgettes spiralised
  • ½ small red onion
  • 180g Love Beets Honey + Ginger Diced Beetroot (1 pack)
  • 1 red chilli
  • handful chopped coriander, torn
  • handful Thai basil leaves, torn
  • 1 tbsp chopped roasted peanuts

For the sesame crusted tofu

  • 280g firm tofu
  • 30g sesame seeds
  • 1 tbsp cornflour
  • 2 tbsp sesame oil