Tofu And Cavolo Nero Sambal

Tofu And Cavolo Nero Sambal

Veganuary is proving sublimely delicious so far, and I have yet another treat for you. There are several plant-based recipes featuring tofu on my blog, but this was one of the best. The sambal oelek was an ingredient I had not used before, but it is packed with piquant flavours and produced a deep red cause that really packed a punch of spice.

I also enjoyed the texture of the cavolo nero in this dish. Tofu never had a more exciting setting. I highly recommend this vegan wonder dish.


50ml vegetable oil
200g firm tofu, cut into 2cm pieces
2 shallots, finely sliced
2 garlic cloves, finely chopped
15g fresh root ginger, finely chopped
100g cavolo nero, tough stalks removed, leaves roughly sliced
1 tbsp tomato purée
11/2 tbsp soy sauce
1 tbsp sambal oelek
2 tomatoes, chopped
2 tsp light brown soft sugar
1 tbsp rice vinegar
½ x 28g pack coriander, leaves chopped
steamed rice, to serve (optional)


Put a wide saucepan over a medium heat and pour in the oil. When hot, fry the tofu for twelve minutes, turning with tongs every few minutes, until golden on all sides. Carefully transfer to a plate lined with kitchen paper and set aside.

Add the shallots, garlic and ginger to the pan. Stir-fry for five minutes, until starting to soften, then add the cavolo nero. Fry for a further five minutes, then turn the heat down a little and stir in the tomato purée, soy sauce and sambal oelek. After a minute, add the tomatoes and 150ml water. Bring to the boil, and then lower the heat and simmer for ten minutes, until thickened. Just before you remove from the heat, stir in the fried tofu, sugar and vinegar, along with seasoning.

Stir in half of the coriander leaves, then serve with steamed rice. Scatter the remaining coriander over the top.


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