This is an adaptation of a Thai salad called tum tang khao pod, a pounded corn, tomato and bean salad I discovered at the Jodd Fairs night market in Bangkok. I ate it in 40C heat, standing under the bright white light of a Unilever building and smiling at a couple who had brought their chihuahua in a pram to order the same dish. It wasn’t the most romantic of moments, but it was memorable and I remember thinking that I must share it with you here when the time is right.
Thai-style corn, bean and smoked tofu salad with rice
Prep 10 min
Cook 35 min
Serves 4
2 large garlic cloves, peeled and grated
2½ tbsp soft light brown sugar
3 tbsp vegan fish sauce – I like Thai Taste, which is also gluten-free
6 tbsp fresh lime juice (ie, from 3 limes)
2-3 bird’s eye chillies, very finely sliced
200g runner beans, destringed and cut on an angle into 3cm pieces
2 corn on the cobs, or 250g frozen corn, defrosted
200g cherry tomatoes, halved
350g short-grain rice, or sushi rice
½ tsp fine sea salt
2 tbsp rapeseed oil
280g pack smoked tofu, cut into 1½cm x 1½cm pieces – I like Tofoo
50g roasted peanuts, crushed in a mortar
20g Thai basil, leaves picked
In a large bowl, stir the grated garlic, sugar, fish sauce, lime juice and chillies, until the sugar dissolves.
Bring a pan of water to a boil, then add the beans and whole corn cobs, and cook for four to five minutes, until the beans are crunchy-tender. Use a slotted spoon to lift the beans straight into the dressing bowl, then add the tomatoes to the bowl and smash them with the back of a spoon to smoosh them up a little.
Drain the corn and, when it is cool enough to handle, stand it up in the bowl and, keeping a sharp knife close to the core, cut down the length of the cob to shuck the kernels into the salad mix (if using frozen corn, just drain and add straight to the bowl).
Put the rice in a sieve and wash under the cold tap, mixing it with your hand, until the water runs clear. Put the rinsed rice in a pan with 400ml cold water and a half-teaspoon of salt, bring to a boil, then cover and turn down the heat to the lowest setting. Leave to cook for 10 minutes, then turn off the heat and leave, lid on, to steam for another 10 minutes.
To cook the tofu, put the oil in a nonstick frying pan on a medium to high heat and, when hot, add the tofu and cook, turning every couple of minutes, for six to eight minutes, until crisp all over. Take off the heat, then add to the salad bowl along with the peanuts and Thai basil, and stir to mix.
To serve, spoon a quarter of the rice into each of four bowls or lipped plates, then spoon the salad on top.
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Meera Sodha’s new book, Dinner: 120 Vegan and Vegetarian Recipes for the Most Important Meal of the Day, is published by Fig Tree at £27. To order a copy for £23.76, go to guardianbookshop.com
