Lime and Turmeric Tofu Steaks with fresh Chilli Sambal

Peat , in Spain, has sent me some wonderful recipes published in The Guardian. Thank you.
Tofu is and absorbent ingredient and so becomes as flavoursome as you make it. This is a zingy marinade.
60 ml lime juice
60 ml rapeseed oil
1/4 tsp ground turmeric
600 g firm tofu divided into 4 portions
lime wedges to serve
1 tsp vegetable stock powder
2 makrut lime leaves, thinly sliced
2 lemon grass stems, pale part only, chopped finely
2 bird’s eye chillies, chopped finely
1 banana shallot, chopped finely
2 cloves garlic, chopped finely
1 Tbsp vegetable oil
1 Tbsp lime juice
Combine the sambal ingredients in a bowl and stir until the stock powder has dissolved. Cover and set aside for 30 minutes or refrigerate overnight.
Combine lime juice, rapeseed oil and turmeric in a bowl and stir until spice has dissolved and coloured the oil. Coat the tofu with the marinade. Set aside for 30 minutes.
Preheat the barbecue or grill on high. Cook the tofu for 2-3 minutes on each side until heated through and slightly crusty.
Serve warm with sambal spooned over and lime wedges on the side.
Serve 4 people.
Serve as an entree or main course with a salad.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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