Clay pot noodles with beetroot and smoked tofu from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 84) by Meera Sodha

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Notes about this recipe

  • ArberaBarbera on April 18, 2026

    This is one of my favourite recipes from the book. Made it a lot of times. Few adaptations I made: add some of the broth during the frying of the beets, otherwise the mix becomes very dry. And I just make one layer of each: tofu in the bottom of the pot, then noodles, then beets.

  • Pandan on June 17, 2024

    I didn’t find this to be overly complicated, as you don’t have to cut the vegetables, just throw them in your blender. Made this on a busy weekday with low carb shirataki noodles and 500g beetroots. Also added some fresh mint in the end. It wasn’t clear how fine the beetroot & walnuts were supposed to be blended. I blended them into a quite fine paste. Really nice earthy flavours. My result just didn’t look that bright pink in the end after cooking. I was a fan of it, my husband didn’t like it - but he dislikes both tofu and beets in general. :D thought this was going to be more soupy, but is more like a creamy noodle dish. Also not sure whether it wouldn’t taste the same if you just mixed everything together instead of layering it.

  • snackbaby on July 16, 2023

    super tasty! ate this with some shatta (random condiment, but the acidity worked really well) to up the heat. I did not find this extremely fussy/messy. makes a lot of food.

  • aeybkme on January 29, 2023

    This is so messy to make. It tastes nice but not good enough to justify the dishes!

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