- 5 red chilies, 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 French shallot, roughly chopped
- 3 tablespoons light-flvoured oil
- 1 tablespoon chlli flakes
- 60g palm sugar, crumbled or grated
- 2 teaspoons tamarind paste
- 1 tablespoon tamari
- Juice of 1/2 lime
- 2 tablespoons light-flavoured oil
- 2 garlic cloves, crushed
- 2.5cm piece fresh ginger, peeled and grated
- 4 spring onions, finely chopped
- 11/2 teaspoons curry powder
- 11/2 teaspoons ground turmeric
- 11/2 teaspoons ground coriander
- 560g silken tofu
- 1/4 sweet heart cabbage (or firm white cabbage), shredded
- 1/2 cucumber, peeled into ribbons
- 1 large handful mint leaves
- 1 large handful coriander leaves
- Juice of 1 lime
- Olive oil
- 4 slices sourdough bread
- 4 tablespoons crispy shallots
- For the chilli sambal, mix the chillies, garlic, galangal,
ginger and shallot 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.
- 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.
Toss together the cabbage, cucumber and herbs with the
lime juice and a good splash of olive oil. Season well.
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.