Our tested Smoked Tofu Tabbouleh: herbal, generous, and balanced with caramel and pepper. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the tofu dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the firm tofu and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice paper and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
The kind of Vietnamese plate you make on repeat. ginger and star anise, a proper glaze, and a...
Vietnamese The kind of Vietnamese plate you make on repeat. lemongrass and chilli, a proper crisp, and a...
Vietnamese A bright take on Cod Bowl, built on ginger and star anise and finished the way we like it....
Vietnamese The kind of Vietnamese plate you make on repeat. herb and peanut, a proper char, and a finish...