TOFU FRITTERS WITH TOMATO SAMBAL – BREGEDAL TAHU - Cuisine Magazine - From New Zealand to the World

Ingredients

• 300g tofu, grated (I use Tonzu organic tofu)
• 2 makrut (kaffir) lime leaves, ribs removed, and leaves finely shredded
• 1 large free-range egg
• neutral oil such as rice bran, sunflower or grapeseed oil, to deep-fry
• 1 teaspoon coriander seeds
• 2 candlenuts (or 4 blanched almonds)
• 2 cloves garlic
• 1 long red chilli, de-seeded and roughly chopped
• 2 teaspoons finely grated ginger
• 3 teaspoons finely grated fresh turmeric (or 1⁄2 teaspoon ground turmeric)
• 1 teaspoon coconut sugar
• 1⁄2 teaspoon fine sea salt
• TOMATO SAMBAL
• 4 long red chilies, de-seeded and roughly chopped
• 3 shallots, roughly chopped
• 6 cloves garlic
• 4 candlenuts (or 8 blanched almonds)
• 3 medium tomatoes, roughly chopped
• 1 & 1⁄2 teaspoons fine sea salt
• 1⁄3 cup peanut oil