Sweet And Spicy Tofu Salad With Beetroot
Dishes needing no cooking or minimal cooking, such as salads are a boon in our busy lives. If these can be made flavorsome, the protein and fiber rich ingredients can be quite satisfying, as a main or side salad or even as a lunch box recipe.
Most salads I have savored are on the milder side. But this Sweet And Spicy Tofu Salad With Beetroot, as the name suggests is quite spicy with a touch of sweetness off course. This recipe is a zero-oil, quick recipe.
Traditionally, where I have grown up, in the southern parts of India, we prepare dry vegetable dishes which are savored with rice/as a side. That might be another way of serving this salad.
If you are wondering as to how you can use the silken tofu waiting to be used, in your fridge , this might be it.
- 1 cup silken tofu chunks
- ¼ cup of cooked chopped beetroot
- ½ cup of finely chopped onion
- ½ cup of finely chopped de seeded tomato
- few leaves of fresh coriander
- 3-4 slices of finely chopped green chili pepper (about a teaspoon) (or use thick fresh red chili used in Chinese cooking or otherwise use jalapeno pepper)
- ½ tablespoon of say sauce (light)
- ½ tablespoon of maple syrup (or honey)
- ½ tablespoon of balsamic vinegar
- a pinch of dry red chili flakes
- First, finely chop the onion, tomato. Add this to a bowl.
- Mix balsamic vinegar, maple syrup(or honey) and soy sauce separately. Add this mixture to the bowl.
- Add chili flakes, mix and allow this to sit in the refrigerator for about 30 minutes.
- Meanwhile, chop beetroot and steam/cook them until just tender. Chop the silken tofu into cubes.
- To prepare the salad, spread the tofu out on the serving plate.
- Sprinkle steamed beetroot pieces around.
- Now, spread the dressing with onion and tomato all over.
- Sprinkle the finely chopped green chili pepper.
- Place a few leaves of coriander.
this recipe was inspired by theguardian.com