Many people think they hate tofu, but it’s an absorbent ingredient – so as good as the flavours you give it. This zingy marinade will wash away any previous bad experience.
Serves 4
60ml lime juice
60ml rapeseed oil
¼ tsp ground turmeric
600g firm tofu, divided into four equal portions
Lime wedges, to serve
For the sambal
1 tsp vegetable stock (bouillon) powder
Two makrut lime leaves, thinly sliced
Two lemongrass stems, pale part only, finely chopped
Two bird’s eye chillies, finely chopped
One banana shallot, finely chopped
Two garlic cloves, finely chopped
1 tbsp vegetable oil
1 tbsp lime juice
INGRIDIENTS
1 Combine the sambal ingredients in a bowl, then stir until the stock powder has dissolved. Cover and set aside for 30 minutes, or refrigerate overnight.
2 Combine the lime juice, rapeseed oil and turmeric in a bowl and stir until the spice has dissolved and the oil is vibrantly coloured. Coat the tofu with marinade. Set aside for 30 minutes.
3 Preheat the barbecue or a grill too high. Cook the tofu for 2–3 minutes on each side, or until heated through and slightly crusty. Serve warm, with the sambal spooned over and lime wedges on the side.
