Courgette pickle with silken tofu

Name: Courgette pickle with silken tofu
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese-inspired
Ingredients: 500 g courgette; 500 ml apple cider vinegar; 360 ml soy sauce; 120 ml maple syrup; 60 ml vegan fish sauce; 200 g shallot; 10 pc garlic; 30 g dried shiitake; 1 pc red chilli; 15 g kombu; 300 g silken tofu; 100 g courgette pickle; 1 tbsp peanut rayu; ½ pc spring onion

Japanese-inspired courgette pickle in a soy-vinegar brine served over silken tofu with chilli oil.

25 min 1073 kcal/serving serves 2

1073kcal63gprotein127gcarbs40gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🥒courgette

🍎apple cider vinegar

🥢soy sauce

🍯maple syrup

🐟vegan fish sauce

🧅shallot

🧄garlic

🥣dried shiitake

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About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

17 recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and British.