Courgette pickle with silken tofu

New

Side Veganisable

Makes 1kg of pickle; Silken tofu serves 1-2

Prep 15 min

Cook 10 min

Courgettes make excellent pickles. These are inspired by Japanese pickled cucumbers, with soy sauce, kombu and shiitake in brine, which is light enough to double as a dressing for rice, noodle salads or silken tofu. The pickle keeps in the fridge for at least a month.

We liked it best over sliced silken tofu with a spoonful of chilli oil. Add a few ice cubes to the bowl on very hot days, and rice or noodles alongside if you want to make more of a meal of it.

Ingredients

FOR THE COURGETTE PICKLE
2	large courgettes, sliced into ½ cm rounds (500g)
500ml	apple cider vinegar
360ml	soy sauce
120ml	maple syrup
60ml	vegan fish sauce, or a regular one
5	shallots (about 200g), cut into 1 cm half moons
10	garlic cloves, peeled and quartered
30g	dried shiitake slices
1	mild red chilli, finely sliced (seeds removed for less heat)
15g	kombu (optional)
FOR THE SILKEN TOFU
300g	block silken tofu
100g	courgette pickle
	Ice cubes (optional)
1 tbsp	peanut rayu or crispy chili oil
½	of a spring onion, finely sliced

Method

FOR THE COURGETTE PICKLE

Place the courgettes in a large, sterilised heat-proof jar and set aside. Add the rest of the ingredientsto a pot and bring to a boil on a high heat. Lower the heat to a gentle simmer and cook for 10 minutes. Pour the hot liquid over the courgettes in the jar and leave to sit for at least an hour, uncovered, until cool and lightly pickled. Seal the jar and place in the fridge, where they will keep for up to 1 month. Make sure the vegetables are always fully submerged in the liquid.

FOR THE SILKEN TOFU

Slice the tofu into thick slices and add to a shallow serving bowl along with 100g of the pickled courgettes and 2-3 tablespoons of the pickle brine. Add a few ice cubes to the bowl, if using, and finish with the chili oil and spring onion.