Asian

Bill Granger's tofu scramble with chilli sambal

Name: Tofu scramble with shredded cabbage and chilli sambal recipe
Yield: 4
Cuisine: /asian
Ingredients: 2 tbs light-flavoured oil; 2 garlic cloves, crushed; 2.5cm piece fresh ginger, peeled, grated; 4 spring onions, finely chopped; 1 1/2 tsp each curry powder, ground turmeric & ground coriander; 560g silken tofu, drained; 5 red chillies, 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 eschalot, roughly chopped; 3 tbs light-flavoured oil; 1 tbs chilli flakes; 60g palm sugar, crumbled or grated; 2 tsp tamarind paste; 1 tbs tamari; Juice of 1/2 lime; 1/4 firm white cabbage, shredded; 1 medium cucumber, peeled into ribbons; 1/2 cup each loosely packed mint & coriander leaves; Juice of 1 lime; Olive oil; 4 slices sourdough bread; 1/3 cup crispy shallots

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by Bill Granger

Nov 23, 2020

Add a kick to your breakfast or lunch with this tofu scramble. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

2 tbs light-flavoured oil
2 garlic cloves, crushed
2.5cm piece fresh ginger, peeled, grated
4 spring onions, finely chopped
1 1/2 tsp each curry powder, ground turmeric & ground coriander
560g silken tofu, drained

Chilli sambal

5 red chillies, 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 eschalot, roughly chopped
3 tbs light-flavoured oil
1 tbs chilli flakes
60g palm sugar, crumbled or grated
2 tsp tamarind paste
1 tbs tamari
Juice of 1/2 lime

To serve

1/4 firm white cabbage, shredded
1 medium cucumber, peeled into ribbons
1/2 cup each loosely packed mint & coriander leaves
Juice of 1 lime
Olive oil
4 slices sourdough bread
1/3 cup crispy shallots

Method

1.

For the chilli sambal, mix the chillies, garlic, galangal, ginger and eschalot 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.
2.

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.
3.

Toss together the cabbage, cucumber and herbs with the lime juice and a good splash of olive oil. Season well.
4.

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.