BISH BASH BOSH!: Amazing flavours. Any meal. All Plants. The brand-new plant-based cookbook from the bestselling #1 vegan authors

Divide among bowls, drizzle with olive oil and grind over some black pepper | Garnish with the basil leaves and serve

TOM KHA (#ulink_2e39a159-9503-5db6-86af-01320932edc9)

A gorgeously spicy coconut soup straight from the streets of Bangkok. Try switching out herbs or flavours to make use of what you’ve got in the fridge. Swap the onions for shallots, green beans for beansprouts, coriander for Thai basil… Play around and see what works, just keep the base of spices and herbs consistent.

SERVES 4

5cm piece fresh ginger

2 lemongrass stalks

4 eschalion (banana) shallots

500g mixed exotic mushrooms

1 red pepper

350g cherry tomatoes

5 bird’s-eye chillies

100g green beans

2 x 400ml tins full-fat coconut milk

7 kaffir lime leaves

200ml water

3 tbsp soy sauce

1 tsp coconut sugar

20g fresh coriander

2 spring onions

2 limes

Large saucepan

First prep your veg and aromatics | Peel the ginger by scraping off the skin with a spoon, then thinly slice | Peel the hard outer bark of the lemongrass, roughly chop the tender stalk into three pieces and bash with the heel of a knife | Peel and thinly slice the shallots | If they’re big, roughly chop the mushrooms into bite-sized pieces, otherwise leave them as they are

Cut the pepper in half, cut out the stems and seeds and cut the flesh into 2.5cm chunks | Halve the cherry tomatoes | Rip the stems from the chillies or, if you prefer a spicy soup, keep the stems and spilt the chilli down the middle to expose the seeds | Cut the ends off the green beans and slice them in half

Put the saucepan over a medium heat | Pour in half the coconut milk and bring to a gentle simmer | Add the ginger, lemongrass, shallots and lime leaves and stir very gently for 3–4 minutes | Pour in the remaining coconut milk and the water and simmer for 1 minute | Add the mushrooms and chillies and stir gently for 3–4 minutes

Add the green beans to the pan and stir gently for 1 minute | Add the red pepper, cherry tomatoes, soy sauce and coconut sugar and stir gently to mix everything together | Reduce the heat and leave to simmer for 7–8 minutes | Take the pan off the heat

To finish the soup | Rip the leaves from the coriander and chop roughly | Halve and shred the spring onions | Cut the limes in half and squeeze the juice into the soup | Stir two-thirds of the chopped coriander leaves into the soup, reserving the rest, and simmer for 1 minute | Taste and add more soy sauce for saltiness or lime juice for sourness, if needed | Serve, garnished with the reserved coriander leaves and spring onions

VIETNAMESE STICKY TOFU (#ulink_fdccce2c-c962-5275-992c-b7c011357baf)

This recipe is super-quick, packed full of flavour and answers the age-old question, ‘what should I do with tofu?’ It’s a great dinner option if you don’t have much time but want something absolutely delicious. Pressing the tofu is really important here as it needs to be the right, firm texture.

SERVES 2

1 x 280g block firm tofu (smoked tofu works well too)

2.5cm piece fresh ginger

1 garlic clove

1 fresh red chilli

4 spring onions

30ml lime juice (about 1½–2 limes)

50g cornflour

vegetable oil, for frying

80g soft brown sugar

4 tbsp soy sauce

160ml coconut water

250g cooked basmati rice, or use 1 x 250g bag microwavable rice, to serve

2 heads pak choi

2 tbsp sesame oil

¼ tsp salt

2 tsp sesame seeds

Tofu press or 2 clean tea towels and a weight such as a heavy book | Fine grater or Microplane | Large frying pan | Line a plate with kitchen paper | Wok | Griddle pan

Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for at least 30 minutes to drain and firm up before you start cooking

Meanwhile, peel the ginger by scraping off the skin with a spoon and finely grate it | Peel and grate the garlic | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then thinly slice | Finely chop two-thirds of the spring onions | Ribbon the remaining spring onions and keep to one side to garnish | Cut the limes in half

Put the cornflour in a shallow bowl | Cut the drained tofu into 8 slices and roll them evenly in the cornflour to coat

Place the frying pan on a medium-high heat | Pour enough vegetable oil into the pan to cover the base generously | Heat until a wooden spoon dipped into the oil sizzles around the edges | Lay the tofu in the pan and fry for 5–6 minutes, turning halfway | Drain on kitchen paper