SALT AND PEPPER TOFU WITH TOMATOES, ASIAN HERBS, TOASTED PEANUT CRUMBLE AND SWEET TAMARIND AND KAFFIR SAUCE
Gluten free, grain free, FODMAP friendly, vegan, vegetarian, refined sugar free, can be made nut free
Prep Time25 mins
Cook Time15 mins
FOR THE SALT AND PEPPER TOFU:
- 500 g extra firm tofu well drained (see notes)
- 2 teaspoons gluten free cornflour
- 1 teaspoon white pepper freshly ground is dynamite but pre-ground will suffice
- 1 teaspoon table salt
FOR THE SWEET TAMARIND AND KAFFIR SAUCE
- 3 tablespoons tamarind paste
- 6 tablespoons maple syrup you could probably also use rice malt syrup
- 1/2 tablespoon Tamari
- Freshly grated kaffir lime zest to taste
- 1 punnet of cherry tomatoes chopped
- 1 large tomato chopped into bite sized pieces
- 1 bunch of Thai basil
- 1 bunch of Vietnamese mint
- Chilli chopped (optional)
- 1/4-1/2 cup chopped toasted peanuts (omit for nut free)
- Juice of 1 lime
- Sea salt flakes to taste
TO MAKE THE SALT AND PEPPER TOFU:
Drain the tofu as per the instructions in the introduction. Leave it to drain as long as you can, before cutting the tofu into the desired bite sized pieces. I like to tear the tofu into chunks for this dish.
Heat a large heavy bottomed skillet or saucepan over a medium high heat. Fill the base of the skillet with vegetable or peanut oil – just to cover the bottom, as we’re shallow frying the tofu. Allow to heat until a drop of water sizzles dramatically on impact.
In a large mixing bowl, combine the cornflour, salt and white pepper, and mix thoroughly. Add the tofu chunks, and use your hands to coat them evenly in the flour mix.
In batches, add the tofu chunks to the hot oil. They should sizzle on impact, creating a crispy crust. Don’t overcrowd the pan – leave plenty of space between the pieces. Steam and crowding is the enemy of crispiness. Cook until each side of the tofu is well browned, and then place on some kitchen towel to drain. Repeat until all the tofu is cooked.
In a small bowl, combine all the ingredients for the sweet tamarind sauce, and stir to combine. Set aside to let the flavours mingle.
In a large mixing bowl, combine all the ingredients for ‘finishing’ the dish. Leave some peanuts, herbs and microherbs aside to garnish at the end. Add the lime juice and sea salt flakes to taste.
Combine all the ingredients on a large serving dish. I like to spread half the sauce over the bottom of the plate, and drizzle the rest on top. Finish with the remaining garnishes and a squeeze of lime juice. Serve while the tofu is warm.