Tofu in spicy sambal with cashews and ginger pickle

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

subheading: For the tofu:

1 x 280 to 300g pack extra-firm tofu

2 garlic cloves, peeled and crushed

2 tbsp soy sauce

1 lime, juiced, to get 1 tbsp

100g roasted salted cashew nuts

1 tsp olive oil

Salt

300ml sunflower oil

subheading: For the ginger pickle:

20g piece fresh ginger, peeled and thinly sliced into matchsticks

1 lime, juiced, to get 1 tbsp

½ tsp maple syrup

¼ tsp salt

subheading: For the sambal:

60ml olive oil

300g shallots, peeled and finely diced

6 garlic cloves, peeled and finely chopped

30g fresh large red chillies, finely chopped (remove and discard the pith and seeds if you prefer less heat)

3 fresh makrut lime leaves, finely chopped

2 star anise

5¼ tbsp (20g) fresh coriander, leaves picked and stalks finely chopped

2g hot dried chillies, or mild ones, finely chopped

1½ tsp caraway seeds

1 tsp ground turmeric

3 tbsp tomato paste

1½ tbsp maple syrup

150ml water

Directions at theguardian.com

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