Tamarind & Sweet Chilli Tofu with Green Apple Slaw

This is a game changing tofu dish particularly if you're new to tofu. I've had a few failed attempts when it comes to cooking the stuff but we ate this every week for month and just couldn't get enough of this recipe.

Ingredients

1 pack of Tofoo

2 tbsp olive oil

70g tamarind sauce

30g sweet chilli sauce

80g sweetheart cabbage

1 green apple, peeled

150g kohlrabi, peeled

4 spring onions (white and green parts), finely chopped

2 green finger chilli, finely chopped

15g lambs lettuce

1 ½ tbsp rice wine vinegar

1 tbsp mirin

Salt and Pepper

Plain yoghurt

Pinch of sesame seeds

Method

Drain and remove the tofu from the pack. Wrap in a cloth to absorb the extra moisture for 2-3 minutes.

Remove from the cloth and cut the tofu into 8 pieces – I did mine into triangles. Place the pieces back into the cloth to absorb any extra moisture.

Heat a frying pan with 1 tbsp of oil until very hot.

Whilst the pan is heating, combine the tamarind and sweet chilli sauce in a small bowl and stir. Leave to one side.

Add the tofu to the hot pan to fry until golden brown. This should be about 5-8 minutes on each side.

Remove from heat when ready – they'll heat up after the sauce is added so don't worry if they cool slightly.

Meanwhile, prepare the slaw by shredding the cabbage and add to a large bowl. Grate the apple and kohlrabi and add to the same bowl along with white parts of the spring onions, green chilli and the lambs lettuce.

To the slaw, add the vinegar and mirin and generously season with salt and pepper. Mix well and set aside.

Next, brush the tofu with half the tamarind and sweet chilli mixture you made earlier, so the pieces are covered on every side. Fry each side until nice and brown, about 4 minutes, then remove from heat. I recommend using a grill pan at this stage if you have one, not only does it look cool but it adds another dimension to the tofu flavour!

Serve the tofu on top of the slaw then serve with a dollop of the yoghurt and sprinkle sesame seeds and the remaining green parts of the spring onions on top. Also good with a side of roti/pitta bread.