Meera Sodha's latest vegan creation, a clementine and sesame seed silken tofu dish, offers a delightful burst of flavor and satisfying crunch, making it an ideal light evening meal. This recipe builds on her earlier work from the cookbook "East," where she featured a silken tofu topped with pine nuts, pickled chillies, soy sauce, and herbs, inspired by a beloved dish at My Neighbours the Dumplings in east London.
Evolution of a Favorite Recipe
Seven years after that initial recipe, Sodha has crafted a vibrant variation that brings new life to the formula. The dish is described as spunky, thanks to the zesty citrus and ginger, and crunchy from the addition of carrot and sesame seeds. It's a worthy contender for any midweek dinner, offering a fresh take on plant-based eating.
Recipe Details and Serving Suggestions
Clementine and Sesame Seed Silken Tofu is noted for being on the lighter side, so it may need accompaniment. Sodha recommends pairing it with fried green beans or sprouting broccoli, topped with a simple gomae-style sauce made by mixing tahini with agave, soy, and toasted sesame oil. This enhances the meal without overwhelming the delicate flavors.
The preparation time is minimal, with just 10 minutes of prep and 10 minutes of cooking, serving two people. Key ingredients include 300g of silken tofu, two carrots julienned, fresh mint, toasted sesame oil, light soy sauce, fresh clementine juice, grated ginger, rice vinegar, a mix of black and white toasted sesame seeds, and chipotle flakes for a hint of heat. Serve it with sushi rice or jasmine rice to complete the dish.
Step-by-Step Instructions
To prepare, carefully drain the silken tofu and place it on a lipped plate. In a heatproof bowl, combine the julienned carrots and mint leaves. In a small saucepan, mix the sesame oil, soy sauce, clementine juice, grated ginger, rice vinegar, sesame seeds, and chipotle flakes. Warm this sauce gently over low to medium heat for a few minutes, avoiding a boil.
Pour the warm sauce over the carrots and mint, tossing to coat evenly. Using clean hands, lift the carrot salad and place it on top of the tofu. Drizzle any remaining dressing from the bowl over the top, and serve immediately with your choice of rice. This method ensures the tofu remains intact while absorbing the vibrant flavors.
This recipe highlights Sodha's knack for creating accessible, flavorful vegan meals that are both quick to prepare and deeply satisfying. It's a testament to her ongoing innovation in plant-based cuisine, offering a refreshing option for those seeking light yet hearty dishes.
