Your date is coming for dinner in an hour and a half, and you have decided, perhaps too ambitiously, to cook them an elaborate Ottolenghi recipe from the Guardian archives.
You have a kitchen, but only some of the ingredients.
Olive oil, shallots, garlic cloves, fresh large chillis, fresh lime leaves, star anise, fresh coriander, hot dried chillis, caraway seeds, ground turmeric, tomato paste, maple syrup, water
Note: Buy sambal sauce from the store
Directions
Pat dry the tofu with kitchen towel, then cut the block into cubes.
In a small bowl, mix the garlic, soy sauce and lime juice, add the tofu cubes and leave to marinate for at least 30 minutes.
Heat the oven. Bake the cashews for 12 minutes, until they take on a deep brown colour and look as if they’ve spent a day tanning at the beach, but are not actually burnt. Set aside to cool.
Mix all the ginger pickle ingredients in a small bowl and set aside for at least 20 minutes.
Once the tofu is marinated, bake it in the oven for 20 minutes. Set aside.
On a large serving platter, mix together the sambal ingredients. Add the tofu to the platter. Scatter the pickled ginger and cashews on top.
