Rojak salad with avocado, tofu and tamarind

Serves 4

• 2 tbsp tamarind paste
• 2 tsp vegan sambal oelek
• 1 tbsp brown rice syrup
• 3 tbsp light soy sauce
• 0 Rapeseed oil
• 1 280 g pack extra-firm tofu
• 0.25 white cabbage
• 0.5 cucumber
• 100g baby leaf spinach
• 2 Braeburn apples
• 2 avocados
• 4 handful fresh mint leaves
• 100g peanuts roasted
• 0 Lime wedges

Step 1
First, make the dressing.

Step 2
In a small bowl, whisk the tamarind paste, sambal oelek and rice syrup with two tablespoons of the soy and a tablespoon of oil.

Step 3
Taste the dressing, making sure you’re happy with the balance of heat, sour, sweet and salt, and adjust as required.

Step 4
Heat a tablespoon of oil in a frying pan over a medium heat and, when hot, fry the tofu cubes for six to eight minutes, turning them with tongs, until golden brown all over, then add the remaining tablespoon of soy, take off the heat and tip into a serving bowl.

Step 5
Add the cabbage, cucumber, spinach, apple, avocado wedges, mint leaves and half the peanuts to the bowl, then toss with your hands to wilt the spinach and mash the avocado a little.

Step 6
Add about six tablespoons of the dressing, mix again, then taste and add more dressing if need be.

Step 7
Garnish with the remaining peanuts and serve with a lime wedge on the side.