Tofu with lime and tamarind sauce

Crispy tofu in a sweet and sour sauce, made from fresh, aromatic ingredients. Serve on a bed of rice or with homemade flat breads.

Firm Tofu, Organic 500g (Biona)

1 block of firm tofu

Concentrated Tamarind Paste, 150g, (Steenbergs)

2 tbsp tamarind paste

Tomato Puree, Organic 200g (Biona)

2 tbsp tomato puree

Organic Cumin Powder 100g (Sussex Wholefoods)

1 tsp cumin powder

Corn Flour (Starch) 500g (Sussex Wholefoods)

2-3 tbsp corn flour

Tunisian Extra Virgin Olive Oil 500ml (Clearspring)

Enough to fry tofu

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Pink salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Organic White Basmati Rice 1kg (Sussex Wholefoods)

200g (depending on how many people you are cooking for)

Other Ingredients

Baby Spinach, 200g
2 onions, cut in half and sliced
4 garlic cloves, finely chopped
1 red chilli (medium spicy), sliced
Zest of 1 lime and juice of half a lime
1 handful chopped fresh parsley.

Method

1. Heat the olive oil, coat tofu in corn flour and fry both sides until crispy and golden.
2. In a saute pan, heat the olive oil and add chopped onion, garlic and sliced chillies. Cook for 10 minutes until all softened.
3. Add tomato puree, tamarind, cumin, lime zest and juice. Stir and cook for another 4-5 minutes. Add 200ml of water, season well with salt and pepper and cook for another 2 minutes.
4. Add fried tofu and chopped parsley, stir to cover with sauce.
5. Add spinach and cook until it has wilted.
6. If the dish is too sour, add a small amount of sweetener to taste.
7. Serve with boiled rice.