This is a flavor bomb! The slow-cooked sauce creates something beautiful when married with fried tofu. There are a lot of ingredients and steps, but I assure you it’s worth it. Adapted from Yottam Ottolenghi.

Ingredients

• 1 pack extra-firm tofu
• 8 garlic cloves, peeled and crushed
• 2 T soy sauce
• 2 limes, juiced to get 2 T
• 100 g roasted cashews
• 200 ml sunflower (or other neutral frying) oil
• 20 g piece fresh ginger, peeled and thinly sliced into matchsticks
• 2 T maple syrup
• 300 g shallots, peeled and finely diced
• 30 g fresh large red chillies, finely chopped (remove and discard the pith and seeds if you prefer less heat)
• 3 fresh makrut lime leaves, finely chopped
• 2 star anise
• 20g fresh coriander, leaves picked and stalks finely chopped
• 1 t chilli flakes
• 1.5 t caraway seeds
• 1 t ground turmeric
• 3 T tomato paste
• 150 ml water
• olive oil
• Salt

Instructions

1. Prep the tofu:
   • Wrap the tofu in a clean paper towel or tea towel
   • Place the wrapped tofu on a plate or rimmed baking sheet
   • Put something heavy on top, like a cast-iron skillet
   • Make sure the weight is balanced so it presses down evenly
   • Press for at least 30 minutes (you want liquid to seep into the tea towel)
2. Marinade the tofu:
   • When the tofu is ready to work with, cut into equal sized cubes.
   • Cut into four widthways, then cut each quarter into three lengthways, then cut each tall piece in half.
   • In a small bowl, mix 2 cloves crushed garlic, soy sauce, and 1 T lime juice.
   • Toss tofu in mix, making sure the cubes are coated, and set aside for at least 30 minutes, re-tossing occasionally so that the tofu soaks up the liquid.
3. Make the cashews:
   • Heat the oven to 325.
   • Mix cashews in a small bowl with 1 t olive oil and 1/4 t salt.
   • Arrange on a small tray lined with greaseproof paper.
   • Bake for 12 minutes, until they take on a deep brown color but are not burnt.
   • Set aside in a small bowl to cool.
4. Make the ginger pickle:
   • Mix ginger matchsticks, 1 T lime juice, 1/2 t maple syrup, and 1/4 t salt in small bowl.
   • Set aside.
5. Fry the tofu
   • Heat sunflower oil in a large saute pan over medum-high heat.
   • Leaving excess marinade it the bowl, fry tofu until golden brown on all sides, turning every minute or so.
   • Return to remaining marinade and toss to coat.
6. Make the sambal:
   • Heat a large saute pan on medium-high heat.
   • Combine 60 ml olive oil, shallots, 6 cloves crushed garlic, fresh red chillies, lime leaves, star anise, and chopped coriander stalks.
   • Cook for 20 minutes, stirring frequently, until deeply golden and crisp.
   • Stir the chilli flakes, caraway seeds, turmeric, tomato paste, 1.5 T maple syrup, and 1 t salt.
   • Cook, stirring frequently, for five more minutes, until the mixture is a deep, dark red.
   • Stir in water to make a thick sauce, then cook for another minute.
   • Taste to flavor balance – if the sauce is too sweet, add a bit of lime juice (or use some of the remaining tofu marinade.)
7. Put it all together:
   • Lift the tofu out of its marinade and toss with sambal.
   • Mix some of the cashews and ginger into the tofu-sambal mix.
   • Scatter with coriander leaves and serve with remaining ginger pickle and cashews on the side.