Thai Noodle Salad with Crispy Tofu (v)

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Someone on Vegan Food UK asked what they could do with rice noodles and it reminded me we haven’t had this for a while. Crispy, fiery from chillies and delicious, make sure you double up quantities for an easy win lunch the next day.

For five portions you need

  • 5 nests of rice noodles
  • 2 packs cauldron tofu, pressed for at least four hours.
  • 2 tbsp cornflour
  • Oil for deep frying
  • Sriracha and sesame seeds to serve

Salad

  • 1/2 red cabbage, finely shredded
  • 1 red onion, finely sliced
  • 1 bag radishes, cut into strips
  • 1 cucumber, cut in half, deseeded and cut into thin slices
  • 2 carrots, grated
  • 1 bunch coriander, chopped
  • 2 red thai chillies, sliced

Dressing

  • 100ml each of mirin, rice vinegar, soya sauce and tamari
  • 2″ piece of ginger, grated.
  1. Place the noodles in a bowl and cover with boiling water. Leave for 5 mins until softened. Drain and refresh with cold water. Leave to drain until you’re ready to use them.
  2. Place all the salad vegetables in a large bowl and toss to combine.
  3. Cut the tofu into a 1cm dice. Toss in the cornflour. Heat the oil and deep fry the tofu in batches until golden brown and crispy. Drain on kitchen paper.
  4. Combine the dressing ingredients in a jug.

When you’re ready to serve, layer up noodles in a bowl, then salad and finally top with the hot, crispy tofu. Drizzle some sauce over and then garnish with sesame seeds and sriracha. Scoff.

Thai Yellow Curry (v)

Quick. Easy. Delicious. Perfect after work fare on a cold and dark evening. Either find a vegan paste or make your own from ginger, garlic, chillies, lemongrass and tumeric blitzed together with an onion.

For a generous four portions you need:

  • 250g tofu, pressed over night. We prefer Cauldron. Cut into bite sized pieces.
  • 2 cans coconut milk
  • 3 tbsp curry paste or make your own (see above)
  • Whatever veg you fancy. We used 1 leek, 1/4 cauliflower, 1/3 head broccoli, 2 carrots
  • 1 tbsp oil
  1. Begin by sauteing the tofu in the oil in a hot pan.
  2. Add the paste and cook with 2 tbsp coconut milk for 2-3 mins.
  3. Add the veggies and remaining coconut milk. Bring to the boil and simmer for 10 mins until the veggies are cooked.
  4. Serve with rice and soya sauce to season.

Thai Sweet Potato Soup (v)

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I like soup. We eat a lot of soup. The teen will still eat things as soup he wouldn’t eat as separate components, and this soup is a good example of that. He won’t eat Thai red curry or coconut milk. But he will eat this, go figure…

For 6 portions you need

  • 1 tbsp sunflower oil
  • 2 onions, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1″ piece of ginger, roughly chopped
  • 3 tsp red curry paste (make sure it has no fish sauce in it if you’re veggie/vegan)
  • 750g peeled and diced sweet potatoes
  • If you want to increase the heat, then add a couple of extra thai chillies, roughly chopped
  • 750ml veg stock
  • 400ml can coconut milk
  • Juice of two limes
  • Small bunch of fresh coriander
  1. Begin by frying the onion in the oil for about 5 mins till softened.
  2. Add the garlic, ginger and curry paste. Stir for 2-3 mins.
  3. Add the potatoes and cover in the spice paste for 1-2 mins.
  4. Add the coconut milk, stock, chillies and bring to the boil. Reduce to a gentle simmer and cook for about 10 mins until the potatoes are soft.
  5. Add the coriander and the blitz the soup using a stick blender until smooth.
  6. Stir through the lime juice and adjust the seasoning to taste. Serve.

Tofu Noodle Tom Kha Soup (v)

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I’m sure this isn’t an authentic recipe but it was damn tasty and very quick to knock together. I had leftovers for my lunch today and it was just as delicious.

For six generous portions you need:

  • 3 wholewheat noodle nests
  • 1 courgette, cut into bite sized chunks
  • 2 carrots, cut into bite sized chunks
  • 1 leek, finely sliced
  • Handful baby corn, cut into bite sized chunks
  • Handful of mange tout, cut into bite sized chunks
  • 1 pack of tofu, drained and cut into bite sized chunks
  • Handful of tender stem broccoli, cut into bite sized chunks
  • 1 can coconut milk
  • 1.5 litres of vegan stock
  • 3/4 packet of frozen thai herbs (I like the Waitrose one)
  • 1 pack fresh coriander, roughly chopped
  • 3 thai chillies. finely sliced
  • Juice of 1-2 lemons
  1. Place everything in a large pan apart from the coriander and lemon juice. Bring to the boil.
  2. Simmer for 2-3 mins until the noodles are cooked and so are the veggies.
  3. Season with lemon juice, adding more to taste.
  4. Serve in bowls garnished with the coriander. Nomtastic.

Thai-style Tofu Noodle Salad (v)

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It’s my son’s birthday today and for his birthday meal he asked me to make this. How could I refuse?! He specifically asked for red cabbage and lots of tofu but you can use any vegetables you want really. The dressing needs to be zingy and fresh and bounce off your tastebuds.

For 5-6 portions you need

Salad

  • 1 pack tofu (I used Cauldron), pressed
  • 1 small red cabbage, finely shredded
  • 2 carrots, grated
  • 1 bunch spring onions, sliced
  • 1 pack beansprouts
  • 1 pack fine rice noodles
  • 1 pack coriander
  • 1/2 pack mint
  • 1/2 pack thai basil

Dressing

  • Juice of three limes
  • 1″ piece of grated ginger
  • 3 cloves of garlic, grated
  • 3-4 tbsp each of mirin, rice vinegar and soya sauce
  • 2 tsp sugar
  • As much chilli as you fancy – I used 2 birds eye chillies and 2 fatter chillies
  1. Begin by rehydrating the rice noodles in boiling water for 3-4 mins. Drain and rinse with cold water to stop them sticking. Leave them to drain before squeezing out any excess water. Place in the bottom of your serving bowls.
  2. Make the dressing by placing all the ingredients into a bowl and mixing. Taste and adjust according to taste e.g. make it more spicy or sour or sweeter or more salty.
  3. Shred, grate and otherwise prepare all the veggies. Layer on top of the noodles.
  4. Drizzle over the dressing and scatter over the herbs. I like a lot of greenery. The teen prefers less…
  5. Thinly slice the tofu and fry in oil in a hot pan over a moderate heat. This will take about 5 mins per side. Turn once during cooking and once crispy and browned, remove and drain on kitchen paper.
  6. Serve and enjoy. I love this salad at any time of year but eating it now is giving me hope Spring is finally on it’s way. It is, isn’t it?!

Maker:S,Date:2017-9-18,Ver:6,Lens:Kan03,Act:Lar02,E-Y

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.