Lime and Turmeric Tofu with Fresh Sambal

The real flavour in this recipe comes from the sambal and, as far as flavours go, you won't be left wanting. Sambal is a chilli-based condiment used throughout South East Asia. It's generally cooked, but this is a very easy, very raw, very fresh and very tasty version. 

This recipe is from Fired Up Vegetarian — No Nonsense Barbecuing by Ross Dobson 

lime & turmeric tofu with fresh sambal

Serves 4 

600g firm tofu 

Juice of 1 1/2 limes, plus lime wedges to serve 

1/4 cup (60m1) sunflower oil 

1/4 tsp ground turmeric 

Sambal

1 vegetable stock cube, crumbled 

2 kaffir lime leaves, thinly sliced 

2 lernongrass stalks (pale part only), finely grated 

2 small red chillies, finely chopped 

2 Asian (red) eschalots, finely chopped 

2 garlic cloves, finely chopped 

1 tsp rice bran oil 

1 tbs lime juice

Place sambal ingredients in a bowl and stir until stock cube is dissolved. 

Cover and stand for 30 minutes or chill overnight. 

Cut the tofu into four equal portions, then place in a single layer in a flat dish. 

Combine the lime juice, oil and turmeric in a bowl and stir until turmeric is dissolved and oil is vibrantly coloured. 

Pour the marinade over the tofu and turn to coat all over. 

Set aside for 30 minutes to marinate. 

Preheat a barbecue grill to high. 

Cook the tofu for 2 minutes each side or until heated through, charred and crisp. 

Serve the warm tofu with the sambal and lime wedges.