bohemianwanderer – This vibrant gnocchi dish combines crispy tofu with a savory sauce and tangy pickled cucumber for a delightful vegan meal. It’s an easy-to-make recipe that can be prepared in under an hour, perfect for both weeknight dinners and special occasions. The blend of textures, from the soft gnocchi to the crunchy cucumber pickle, creates a balanced and satisfying plate.
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Preparing the Pickled Cucumber and Gnocchi
Start by preparing the pickled cucumber. Slice 200g of cucumber very thinly, then sprinkle half a teaspoon of fine sea salt over the slices. Mix well, then transfer the cucumber into a sieve placed over a bowl to drain the excess moisture. Allow it to sit for a few minutes to draw out the liquid. This will give the cucumber a nice crunch and tangy flavor once pickled. Once the cucumber is drained, stir in 2 tablespoons of rice vinegar and 1 tablespoon of toasted sesame seeds. Set aside.
While the cucumber is draining, bring a saucepan of water to a boil. Add a teaspoon of salt for every liter of water. Drop in 500g of gnocchi and cook according to the package instructions. Once cooked, drain and set aside.
Now, heat 2 tablespoons of rapeseed oil in a wide frying pan over medium heat. Add two-thirds of the rinsed spring onions (both whites and greens) along with 2 peeled and grated garlic cloves and 2cm of peeled and grated fresh ginger. Cook everything for about 5 minutes, stirring occasionally, until the garlic smells fragrant and the spring onions have softened.
Making the Tofu Sauce and Assembling the Dish
Next, add 280g of firm tofu, drained and blitzed into fine mince, to the pan. Turn the heat to high and fry the tofu for about 8 minutes. Stir often to ensure it cooks evenly and becomes golden with a few crispy spots.
Once the tofu is nicely browned, stir in 1½ tablespoons of chilli bean sauce, 1 tablespoon of gochujang paste, 2 tablespoons of tomato puree, 1 tablespoon of light soy sauce, 2 teaspoons of toasted sesame oil, and 2 teaspoons of light agave syrup. Mix well and add 200ml of cold water. Bring everything to a boil and let it cook for a couple of minutes to thicken the sauce. Once the sauce has reduced slightly, remove the pan from the heat and stir in the remaining spring onions.
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To finish, drain the salted cucumber slices and give them a quick stir in the vinegar and sesame seed mixture you prepared earlier. Arrange the gnocchi and tofu mixture on a serving platter and top it with the tangy pickled cucumber. Serve immediately for the best flavor and texture.
This dish is a perfect balance of savory, sweet, and tangy elements, making it an exciting addition to your recipe repertoire. The tofu gives a satisfying texture, while the pickled cucumber adds a refreshing crunch that complements the richness of the gnocchi.
