Smoked Tofu and Charred Broccoli Salad (v)

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We drove home from a lovely holiday in the Lakes on Friday and made the regular stop at the most middle class of services, Tebay. I was delighted to find a really good selection of vegan sandwiches and salads available. I was less delighted to find how much they cost… I can’t say their version of this was worth the £5 price tag, but it was tasty and inspired me to make this which we all scoffed, even the teen.

For five portions you need:

Salad

  • 200g pack thin rice noodles
  • 1 pack smoked tofu (taifun is my favourite)
  • 1 pack beansprouts
  • 2 carrots, peeled and grated
  • 100g snow peas, thinly sliced
  • 150g tenderstem broccoli, cut into bite sized pieces
  • 1 pack fresh coriander
  • 1/2 pack watercress, very roughly chopped
  • 1 red chilli, sliced
  • Toasted sesame seeds

Dressing

  • 1 red chilli, diced
  • 1″ piece of fresh ginger
  • 2 garlic cloves
  • 1/4 cup sesame oil
  • 1/4 cup tamari
  • 1/4 cup light soya sauce
  • 1/4 cup white wine vinegar
  • 2 tbsp agave nectar (or use mirin instead of the vinegar and sweetener)
  1. Soak the noodles in boiling water for about 10 mins. Drain, run through with cold water and then squeeze out any excess water. Toss through 1 tsp sesame oil to stop them sticking and place onto the serving plates.
  2. Layer up grated carrot, beansprouts, shredded watercress, the sliced chilli and some roughly chopped watercress onto the plates.
  3. Combine all the dressing ingredients and mix. Add the remaining coriander, chopped quite finely to the dressing.
  4. Char the broccoli in a griddle pan until tender and lightly charred. Add to the serving plates.
  5. Slice the tofu into thin slices and heat in a hot pan until lightly golden and starting to crisp. Add to the plates, pour over the dressing, sprinkle over some extra sesame seeds and enjoy.
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Ginger Mirin Tofu (v)

I know I know, new year new food and all that? This isn’t that healthy cos it’s deep fried but oh my, it’s delicious and the perfect antidote to all the rich Christmas food. Well it is for us anyway!

For 4 portions you need
1 pack firm tofu
2-3 tbsp cornflour
60ml light soya sauce
60ml mirin
2cm piece of ginger, finely grated
oil for deep frying

Cut the tofu into bite sized cubes and toss to coat in the cornflour. As it cooks, this gives a delicious light crispy coating to the tofu.

Heat the oil until hot and then fry the coated tofu in batches until crispy and light brown.

Place the soya sauce, mirin and ginger in a bowl. Drain the cooked tofu straight into the bowl and allow it to cool slightly and soak up the flavour. Serve with wilted garlic greens and plain rice for a nutritious meal you can feel smug about all day.