Meera Sodha’s Recipe For Vegan Clay Pot Noodles with Smoked Tofu

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By Meera Sodha for the Guardian

Many of us are hardwired to associate celebrations with omnivorous eating, whether that be a steak, a seafood platter or a cream cake. I only realized this recently, when a vegan friend asked me what to cook for a special occasion. For me, the answer is simple: a celebratory dish involves layers of flavour, multiple textures and a little more effort than usual. It’s something that might be attempted only at the weekend – something along the lines of Thai clay pot noodles.

Clay pot noodles with beetroot, walnut and smoked tofu

The beetroot, walnut and tofu combine to create some rich, almost meaty flavours and, as a bonus, the noodles turn pink. Smoked tofu and kecap manis can be found in bigger supermarkets and online. While a clay pot is the traditional cooking vessel, a 24-28 cm casserole dish will also do here.

Cook 40 min
Serves 4

180 g glass vermicelli noodles
1 tbsp light soy sauce
1 small red onion, peeled and chopped
1.5cm piece fresh ginger, peeled
5 garlic cloves, peeled and chopped
400 g beetroot, peeled and roughly chopped
80g walnuts, plus 10g extra, to garnish 
20 g fresh coriander, leaves and stalks separated
4 tbsp rapeseed oil
1 tsp salt
⅔ tsp ground black pepper
200 g smoked tofu, very thinly sliced widthways (I like Taifun)
4 spring onions, white and green parts, finely sliced

For the dressing
2 tbsp light soy sauce
2 tbsp kecap manis
1 tbsp toasted sesame oil
250 ml vegetable stock (suitable for vegans)

Click link for full recipe

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