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Recipe Of the Day

By March 19, 2021May 26th, 2021No Comments

INGREDIENTS

  • 2 tbs light-flavoured oil
  • 2 garlic cloves, crushed
  • 2.5cm piece fresh ginger, peeled, grated
  • 4 spring onions, finely chopped
  • 1 1/2 tsp each curry powder, ground turmeric & ground coriander
  • 560g silken tofu, drained

CHILLI SAMBAL

5 red chillies, roughly chopped
4 garlic cloves, roughly chopped
2.5cm piece galangal, peeled and roughly chopped
2.5cm piece fresh ginger, peeled and roughly chopped
1 large eschalot, roughly chopped
3 tbs light-flavoured oil
1 tbs chilli flakes
60g palm sugar, crumbled or grated
2 tsp tamarind paste
1 tbs tamari
Juice of 1/2 lime

TO SERVE

1/4  firm white cabbage, shredded
1 medium cucumber, peeled into ribbons
1/2 cup each loosely packed mint & coriander leaves
Juice of 1 lime
Olive oil
4 slices sourdough bread
1/3 cup crispy shallots

METHOD

1.For the chilli sambal, mix the chillies, garlic, galangal, ginger and eschalot to a paste in a small food processor or mortar and pestle. Heat the oil in a frying pan over medium heat and fry the paste for 5-8 minutes until dark red and fragrant. Add the chilli flakes and palm sugar and stir to dissolve the sugar. Add the tamarind paste and tamari and cook for a further 2-5 minutes until the sauce is thick. Remove from the heat, add the lime juice and leave to cool. This can be stored in the fridge for up to a month.

2.To make the tofu scramble, heat the oil in a large non-stick frying pan over medium-high heat. Fry the garlic and ginger for 1 minute, then add the spring onions, curry powder, turmeric and coriander and fry, stirring, for a further minute. Crumble in the silken tofu and stir to coat in the spice mixture the tofu will look like scrambled eggs.

3. Toss together the cabbage, cucumber and herbs with the lime juice and a good splash of olive oil. Season well.

4. Toast the bread under a hot grill until golden. Top each slice of toast with tofu and add a handful of cabbage, cucumber and herbs. Sprinkle with crispy shallots and serve with a generous spoonful of chilli sambal.

Serves 4

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