Meera Sodha’s vegan recipe for tamarind tofu with noodles, herbs and pickles | The new vegan

A medley of soft and crunchy summer vegetables, fried tofu and glass noodles in a punchy lime dressing

I recently came back from Thailand into a steaming-hot British summer, and instantly missed the incredible array of perfect hot-weather salads for which Thailand is famous. I needed to scratch the itch, and what stayed with me most were the hot, salty, sweet and sour dressings and the multitude of textures in a single dish. In today’s recipe, I’ve used lots of soft and crunchy summer vegetables alongside robust glass noodles and a punchy, sweet lime sauce. The tamarind tofu is a bonus – and it works very well, too – but you could easily make this without it.

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