Beetroot and smoked tofu noodles

Ingredients

180g glass vermicelli noodles

1 tbsp light soy sauce

1 small red onion, peeled and chopped

1.5cm piece fresh ginger, peeled

5 garlic cloves, peeled and chopped

400g beetroot, peeled and roughly chopped

80g walnuts, plus 10g extra, to garnish

20g fresh coriander, leaves and stalks separated

4 tbsp rapeseed oil

1 tsp salt

⅔ tsp ground black pepper

200g smoked tofu, very thinly sliced widthways (I like )

4 spring onions, white and green parts, finely sliced

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For the dressing

2 tbsp light soy sauce

2 tbsp kecap manis

1 tbsp toasted sesame oil

250ml vegetable stock (suitable for vegans)

Directions

I didn't change anything from the original method, so head over to https://www.theguardian.com/lifeandstyle/2018/jul/21/meera-sodha-recipe-clay-pot-noodles-beetroot-walnut-smoked-tofu for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)