Meera Sodha's vegan recipe for gochujang and tofu ragu with gnocchi and pickled cucumber | The new vegan

"Gochujang and tofu ragu with gnocchi and pickled cucumber The greens of the spring onions will need a proper wash. Slice the whole spring onions from top to bottom, then put them in a sieve resting in a bowl of cold water, swoosh with your hand to dislodge any dirt, then lift out to drain when you need them. You'll need a food processor to blitz the tofu."

"For the pickled cucumber 200g cucumber, very thinly sliced tsp fine sea salt 2 tbsp rice vinegar 1 tbsp toasted black or white sesame seeds For the gnocchi Fine sea salt 500g gnocchi 2 tbsp rapeseed oil 200g spring onions, whites and greens, finely sliced and rinsed 2 garlic cloves, peeled and grated 2cm x 2cm piece fresh ginger, peeled and grated 280g firm tofu, drained and blitzed to a fine mince"

"Bring a saucepan of water to a boil, and add a teaspoon of salt per litre of water. Boil the gnocchi according to the packet instructions, then drain. To make the pickle, put the cucumber slices in a bowl, sprinkle over a half-teaspoon of salt and mix. Tip into a sieve set over a bowl and leave to drain. Put two tablespoons of oil in a wide frying pan on a medium heat and, once it's hot,"

Ragu is presented as a sensory, process-rich dish that blends ingredients, time, and attention. Spring onions require thorough washing by slicing and rinsing in cold water, and tofu should be blitzed in a food processor to a fine mince. The pickled cucumber is made with very thin slices, a little salt, rice vinegar, and toasted sesame seeds. Gnocchi cooks in well-salted boiling water. Aromatics—most of the drained spring onions, garlic and grated ginger—are fried in rapeseed oil before continuing the ragu assembly with gochujang, chilli bean sauce, tomato puree, soy, sesame oil and agave.

Read at www.theguardian.com