This spicy tofu dish is not for the faint hearted! We are going to cheat a little here and use a pack of Nando’s Peri-Peri Rub for the spices. The good news is that these are the only spices you will need, so I’m not going to send you off to the supermarket with a shopping list as long as your arm. Its a versatile dish that you could serve with white fluffy rice and crunchy veg, or whack it in a bun and serve with some chips. No one will judge you here.
- 1 pack of firm tofu (we use Cauldron)
- 1 packet of Nando’s Peri-Peri Rub Hot
- 2 tablespoons of oil (we used rapeseed)
- 1 tablespoon Kicap Manis
- 1 tablespoon tomato puree
- A few drops of tabasco
- A sprinkle of polenta
Press your tofu to get as much moisture out as possible. To do this I wrap in a thick tea towel (make sure its a clean one), and place between two chopping boards. Place a couple of tins on the top, and leave for 30 minutes.
Slice your pressed tofu into strips. Try and get them as thin as you can without the tofu falling apart. Around 1 cm thick and 3-4cm long works for us.
That’s the trickiest part over with. Phew.
Now add the oil to the pan, don’t turn on the heat yet, this is going to be your mixing bowl. We’re all about saving on the washing up here.
Add your tofu and Nando’s rub. Gently mix together to coat all the tofu with the mix.
Turn on the heat, add the kicap manis, tomato puree and tabasco. Mix gently and heat at medium high.
Sprinkle on around a teaspoon of polenta and continue to gently mix. This is going to give it a bit of a crunch, one of the things that tofu dishes can lack is a texture that appeals to all palates, and polenta is your new friend to remedy that.
Heat through until cooked throughout. I find around 10 minutes works for us, but you may need to adjust for your pan, hob etc.
Serve and enjoy!
P.S If you have any left (unlikely) this is great cold the next day in a salad, or just to eat out of the fridge whilst pondering what to have for lunch.