Sticky tofu with coconut rice

Press the tofu between sheets of kitchen paper to remove excess moisture, then cut into 2cm cubes. Lay the cubes in a single layer on a plate between sheets of kitchen paper, then sit a plate on top to remove a bit more moisture.

Shred the carrots and salad onions, then put in a bowl with the lime juice, peanuts and a pinch of salt. Roughly chop most of the coriander leaves and stir them in.

Heat a large nonstick frying pan over a high heat and add the oil. Fry the tofu for about 10 minutes, allowing it to form a golden crust on each side before turning. Remove the pan from the heat and pour in the tamarind and date sauce, turning the tofu until well coated, then season. Meanwhile, heat the rice according to pack instructions, then divide between bowls. Top with the tofu, salad and remaining coriander. Serve with the remaining lime cut into wedges and a drizzle of extra sauce.