Cut the beetroot into large cubes. Cut the tofu into large cubes. Thread the beetroot and tofu onto the skewers and make 12 skewers. Cook the skewers for 3 minutes in a frying pan over a high heat with a drizzle of peanut oil.
For the noodle salad: Bring a sauce pan of water to boil. Remove from the heat and soak the rice noodles in hot water for 30 seconds. Drain and run under cold water to stop the noodles from over cooking.
Zest and juice the lime. Slice the spring onions. Pick and chop the coriander.
In a mixing bowl whisk together the soy sauce, lime juice, sesame oil, caster sugar and chilli sauce. Pour this dressing onto the noodles and add the chopped coriander and spring onions.
To serve: Place the noodles in the centre of a plate and top with beetroot skewers. Finish with a drizzle of any remaining dressing.
«For extra flavour try marinading the tofu with some chilli, ginger and garlic for 30 minutes before cooking.»