Noor's Black Lime Tofu

ottolenghi.co.uk

Katya Tsaioun

A Licensed Dietician Nutritionist working in the Boston area. www.lifestylenutritionmanagement.com

1 tbsp apple cider vinegar

2 tsp caster sugar

1 small red onion, thinly sliced into rounds on a mandolin, if you have one, or by hand (60g)

600ml sunflower oil, for deep-frying

2 blocks of extra-firm tofu (560g), patted dry and cut into 2cm cubes

2 tbsp cornflour

2 onions (300g), roughly chopped

6 garlic cloves, roughly chopped

60ml olive oil

2 tsp cumin seeds, roughly crushed in a pestle and mortar

2 to 3 dried black limes, blitzed in a spice grinder to get 2 tbsp (10g - use a food processor if you don’t have a grinder, and pass through a sieve) (if you can’t get any black limes, substitute with 1 tbsp lime juice and 1 tbsp lime zest)

2 tbsp tomato paste

20g parsley, roughly chopped

250g baby spinach

salt and black pepper

Directions at ottolenghi.co.uk

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