Meera says: “Classic. Spot-hitting. Dinner material.”

Serves 4

Ingredients

½ cucumber (150g)
3 tbsp rice wine vinegar
fine salt
rapeseed oil
3½ tbsp ancho chilli flakes
6 cloves of garlic, crushed
2 x 400g tins of chopped tomatoes
1 tbsp caster sugar
350g jasmine rice
1 x 400ml tin of coconut milk
2 x 280g packs of extra-firm tofu, drained
5 tbsp cornflour
½ tsp Chinese five-spice
50g roasted salted peanuts, ground in a pestle and mortar

Method

First, make the cucumber pickle. Cut the cucumber in half lengthways, scoop out the seeds using a teaspoon and discard, then slice into thin – say 3mm – half-moons. Put the cucumber into a bowl with the vinegar and ½ teaspoon of salt, mix to combine and leave to one side.

Next, get the sambal going. Put 6 tablespoons (90ml) of oil, the ancho chilli flakes and the garlic into a saucepan, stir and set over a medium heat. When the garlic turns a pale gold and the chilli flakes crisp and sizzle (which may take around a minute), add the tomatoes, sugar and 1½ teaspoons of salt. Mix, cover with a three-quarter cocked lid and leave to bubble away over a gentle heat, stirring every now and then, for around 12 minutes, until rich, thick and delicious.

In the meantime, put the rice into a sieve and wash it under the cold tap until the water runs clear. Put into a pan with the coconut milk, 160ml of water and ½ teaspoon of salt, bring up to a boil, then cover the pan and turn down the heat to a whisper. Leave to cook for 15 minutes, then turn off the heat and leave, lid on, to steam.

Pat the tofu blocks dry with kitchen paper, then cut them in half lengthways to form four slabs (around 7cm x 7cm x 3½cm).

Mix the cornflour, five-spice and ½ teaspoon of salt on a flat dish with a lip. Coat each side of the tofu slabs with the mixture, then transfer to a second plate. Put a thin layer of oil into a non-stick pan over a medium to high heat, lower in as many tofu blocks as will comfortably fit, and fry for 2 minutes on each side until golden and crisp, frying the edges by holding the tofu with tongs. Repeat with the remaining tofu.

To serve each portion, scoop a quarter of the rice into a small bowl, pack well and place a dinner plate over the top, then carefully flip upside down. Place a generous spoonful of sambal under and over the top of the tofu, and decorate with the cucumber pickle and crushed peanuts.

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