Here’s another vegan recipe in honour of Cop 26. I had a vegetarian noodle dish just this weekend at the Fawlty Towers Dining experience. Their food wasn’t great but it wasn’t about the food. The actor playing Basil Fawlty was not impressed that I’d chosen the vegetarian option, though I was expecting a comment of the sort. Apologies for those who don’t know of Fawlty Towers but it’s an absolute classic in England the equivalent of Seinfeld. It’s hard to separate the nostalgia from the actuality of the show now but the experience was certainly very fun. It would be interesting to watch similar things belonging to other countries. This recipe here is a vegetable noodle dish too with a punchy Asian dressing and crumbled tofu. I have scaled up the original recipe to make a few more servings than the below.
- 140g firm tofu
- 5cm ginger
- 1 small chilli
- 2 garlic cloves
- 5 spring onions
- 200g shitake mushrooms
- 1 red pepper
- 1 medium carrot
- 100g noodles
- 1 tbsp oil
- 1/2 tsp sesame oil
- 1/2 tsp maple syrup
- 1/2 tbsp hoisin sauce
- 2 tsp soy sauce
- 100g beansprouts
- salt and pepper
1.) Unwrap the tofu and place on some kitchen roll on a plate. Top with more kitchen roll then put something on the top (e.g. a tin of spiced parsnip soup and a jar of capers) to weigh it down and squeeze out the water. Leave for 10 minutes.
2.) In the meantime, slice the spring onions into thin slices and wash the shitake mushrooms. Peel the carrots and use a peeler to peel them into ribbons. Peel the garlic and ginger and finely chop the garlic, grate the ginger. Finely chop the chilli, Slice up the red pepper.
3.) Put the noodles in a small pan, add boiling water, cook until soft.
4.) Dry fry the shitake mushrooms and spring onions in a wok until starting to soften. Then add the garlic, ginger and chilli and fry for another couple of minutes.
5.) Add the sesame oil and maple syrup. Crumble up the tofu and add to the pan and let it brown for 2 or 3 minutes.
6.) Stir and add the red pepper, beansprouts, carrot and hoisin sauce and fry for a few minutes until the veggies are starting to soften.
7.) Add the drained noodles to the wok, stir to combine and heat everything up.
8.) Season with salt and pepper and serve.