Recipes

Start by marinating the tofu. Cut the block of tofu in half horizontally, and then cut into squares roughly
1.5-2cm. You should get about 24 cubes from a 250g block of tofu.

In a wide, shallow bowl or container, whisk together the tamari, vinegar, maple syrup, sesame oil and garlic
or onion powder. Add the cubes of tofu and toss to mix through well with the marinade, giving it a stir
every now and then while you get on with the rest of the salad.

Next, make the dressing. Put all the dressing ingredients into a screw top jar, starting with the smaller
amount of tamarind paste and sambal oelek. Shake well and taste, then add more tamarind and sambal
oelek to suit your taste. You may want to adjust the other ingredients too so that it has the balance of
sweet, sour, spicy and salty that you like. It should pack a punch!

Prepare your fruit and veggies. Place all the fruit and veg, and half the herbs and nuts in a large serving
bowl. Use your hands to mix well and to help all the ingredients get to know each other a little better: you
want to soften the greens slightly and mush up the avocado a bit.

To cook the tofu, give it another toss in its marinade and then sprinkle over the cornflour to evenly coat the cubes. Heat a little olive oil in a nonstick or cast-iron pan. Add the tofu and cook, undisturbed on one side for about 3-4 minutes until golden and a crisp crust has formed. Turn over with mini tongs and cook until crisp and brown on the second side (I think it’s enough just to brown two sides rather than trying to brown them all). Remove to a chopping board and cut each piece in half.

To finish, add the tofu cubes to the rest of the salad, give the dressing another shake in its jar, and pour
about half over the salad, tossing well. Taste and add a little more dressing if you need it.

Sprinkle the remaining herbs and nuts on top of the salad and serve with lime wedges and extra dressing on
the side.