Meera Sodha’s vegan recipe for clementine and sesame seed silken tofu

In my cookbook East I wrote a recipe for silken tofu, a fragile, creamy block topped with a quick blast of pine nuts, pickled chillies, soy sauce and herbs. It was based closely on a dish at My Neighbours the Dumplings in east London, which I loved deeply; it was fast, delicious and filling, and I ate it over and over again for weeks on end with rice.

Seven years later I wanted a variation on the formula and now here it is. It’s spunky thanks to the citrus and ginger, crunchy thanks to the carrot and sesame seeds, and very worthy of consideration as a midweek meal. It’s on the light side for an evening meal, so you’ll probably need to bolster it with something else; I like it with fried green beans or sprouting broccoli covered with a simple, quick, stir-together gomae-style sauce made by mixing tahini with agave, soy and toasted sesame oil.

Prep 10 min Cook 10 min Serves 2.

meera sodha, vegan recipe, clementine, sesame seeds, silken tofu, citrus ginger, carrot, pine nuts, pickled chillies, soy sauce