- Boil the sweet potatoes. Cool, then set aside.
- Meanwhile, add 1 tsp of oil to a pan and fry the tofu on each side - 4-5 minutes until crispy - using a little more oil if needed.
- While the tofu is cooking, mix all the ingredients for the dressing together.
- Arrange the sweet potato and vegetables onto 4 plates, sprinkle on the tofu and drizzle with dressing to serve.
- To blanch the beans, add to boiling water for 3-4 minutes then immediately plunge into cold water to stop them cooking.