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Tofu & cavolo nero sambal
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50ml vegetable oil
200g firm tofu, cut into 2cm pieces
2 shallots, finely sliced
2 garlic cloves, finely chopped
15g fresh root ginger, finely chopped
100g cavolo nero, tough stalks removed, leaves roughly sliced
1 tbsp tomato purée
11/2 tbsp soy sauce
1 tbsp sambal oelek
2 tomatoes, chopped
2 tsp light brown soft sugar
1 tbsp rice vinegar
½ x 28g pack coriander, leaves chopped
steamed rice, to serve (optional)
1. Put a wide saucepan over a medium heat and pour in the oil. When hot, fry the tofu for 10-12 minutes, turning with tongs every few minutes, until golden on all sides. Use a slotted spoon to transfer to a plate lined with kitchen paper and set aside.
2. Add the shallots, garlic and ginger to the pan and fry, stirring occasionally, for 5 minutes, until starting to soften, then stir in the cavolo nero. Fry for a further 5 minutes, then turn the heat down a little and stir in the tomato purée, soy sauce and sambal oelek. After a minute, add the tomatoes and 150ml water. Bring to the boil, then turn the heat down and simmer for 10 minutes, until thickened. Stir in the fried tofu, sugar and vinegar; season and take off the heat. Stir in ½ the coriander leaves, then serve with steamed rice, if liked, scattered with the remaining coriander.
Typical values per serving:
Per serving (without rice)
This recipe was first published in September 2020.