TOFU SCRAMBLE WITH SHREDDED CABBAGE AND CHILLI SAMBAL

INGREDIENTS

• 2 tbsp light-flavoured oil

• 2 garlic cloves, crushed

• 2.5cm fresh ginger, peeled, grated

• 4 spring onions, finely chopped

• 1½ 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 tbsp light-flavoured oil

• 1 tbsp chilli flakes

• 60g palm sugar, crumbled or grated

• 2 tsp tamarind paste

• 1 tbsp tamari

• Juice of ½ lime

TO SERVE

• ¼ firm white cabbage, shredded

• 1 medium cucumber, peeled into ribbons

• ½ cup each loosely packed mint and coriander leaves

• Juice of 1 lime

• Olive oil

• 4 slices sourdough bread

• ⅓ 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.