Sri Lankan Tomato and Onion Sambol-Braised Tofu

Ingredients

• 400 g firm tofu, pressed and cubed
• 300 g tomatoes, finely diced
• 200 g red onion, very finely sliced
• 2 tsp Maldive fish-free chilli flakes (or regular chilli flakes)
• 2 tbsp Sri Lankan roasted curry powder
• 2 tbsp lime juice
• 3 tbsp coconut oil
• 15 curry leaves
• 1 tsp ground turmeric

Method

1. 1

   Pat the tofu dry. Heat 2 tbsp coconut oil in a non-stick pan over a high heat and fry the tofu cubes for 6–8 minutes, turning, until golden on all sides. Set aside.

2. 2

   Heat the remaining oil in the same pan. Add the curry leaves and red onion; fry over a medium heat for 8 minutes until the onion is softened and starting to colour.

3. 3

   Stir in the curry powder, turmeric and chilli flakes; cook for 1 minute. Add the tomatoes and lime juice; cook for 5 minutes until the tomatoes break down.

4. 4

   Return the tofu to the pan and toss gently in the sambol mixture. Cook for 3 minutes to heat through and allow the flavours to meld. Serve with rice or hoppers.