Tofu Sambal, Indonesian style

This is based on the more traditional sambal made with hard boiled eggs. I usually serve it as part of a meal for several people and accompany it with sate, peanut sauce, sesame fried cucumber, salads and lots of rice. It can be as mild as you like which makes it a good option for the rijsttafel to offset other spicier offerings.

Best made with softer chinese tofu I've had to use the unfriendly and dense Bjorg version here which has damaged the texture of the finished dish a bit, but use what you have, it will still be delicious.

For about four people with rice and sides

400g soft tofu
Peanut oil
A medium onion or 3 or 4 shallots
several cloves of garlic (as many as you like)
a small mound of grated ginger (about 3cm of a thick root)
a red chilli, chopped (hot or mild to taste)
some hot pepper flakes or vegan sambal oelek
a tsp. brown sugar
a pinch of turmeric
a tsp. of dark miso
400ml coconut milk
salt
Juice of a lime (or half a lemon)

Finely chop the onion or shallots and gently soften in a good splash of oil. Don't let them brown. Add the ginger, chilli and garlic and stir around for a moment to take the rawness off.

Add the sambal oelek or red pepper flakes to taste. This shouldn't be blisteringly hot and you can leave the heat out altogether if you need to. I used a couple of shakes of pepper flakes but would have used a flat teaspoon of sambal oelek if I had it.

Add the coconut milk and sugar. Traditionally fermented shrimp paste is used in this to enhance the flavour. I have substituted a teaspoonful of dark miso and some extra salt. I also use a pinch of turmeric for an auspicious golden colour but it's not essential.

Mix everything together well and simmer for a couple of minutes. Add the tofu, cut into neat cubes and allow everything to heat together until the tofu is warmed through and the sauce has thickened slightly. Stir in the lime or lemon juice.

Serve with rice and sprinkle with a bit of chopped coriander if you have it.