Serves four. Has a cook time of around thirty minutes.
Packed with vitamins. Hearty, spicy + sour
cube a block natural/fermented tofu / slice one cup shiitake mushrooms / fine slice half a bunch of spring onions / chop four tomatoes / slice half a lettuce / fine slice five cloves of garlic / rough chop a few sprigs of mint leaves/ rough chop a small bunch of coriander / three large handfuls of bean sprouts / bruise two stalks of lemongrass / two portions of vermicelli rice noodles / one cup of dried mushrooms / tbsp tomato puree / tsp chilli flakes / two tbsp tamari soy sauce / half tbsp of tamarind paste / juice one/two limes / 700ml organic veg stock / tbsp coconut oil / pinch of pepper
+ Before slicing, press tofu block between two pieces of kitchen towel, to remove most of the moisture.
+ Soak dried mushrooms in boiling water for thirty minutes.
+ Heat oil in a heavy casserole pot or similar — add tofu and fry until crisp on both sides.
+ While the tofu browns, slice all raw ingredients and boil a kettle for stock.
+ Remove tofu and set aside on kitchen towel to drain. Reserve pan oil.
+ To the oil, add garlic and shiitake mushrooms and fry for a few minutes.
+ Add boiling water to the pan and one or two organic stock cubes.
+ Tamarind, chilli, tamari and lemongrass go into the pan to simmer for ten minutes.
+ Next, all raw ingredients and soaked mushrooms are added.
+ Squeeze in lime, a pinch of pepper, simmer for five minutes and check seasoning. Then add noodles according to packet instructions.
+ Serve in big bowls with more fresh herbs.