Marinated tofu steaks with Thai salsa recipe

Ingredients

• 1 lb 5 oz (600 g) extra-firm or firm tofu, pressed
• 2 limes juice
• 3 tbsp soy sauce
• 2 tbsp vegetable oil, e.g. toasted sesame, sunflower or rapeseed
• Freshly ground black pepper

• 4 ripe tomatoes, diced
• 4 spring onions (scallions), chopped
• 1 lemongrass stalk, peeled and diced
• 1 red bird’s eye chilli, diced
• 1 garlic clove, crushed
• 1 tbsp grated fresh root ginger
• A handful of coriander (cilantro), chopped
• A few sprigs of mint, chopped
• 1 lime juice, plus extra to taste
• 2 tsp nam pla (Thai fish sauce), plus extra to taste
• 1 tsp palm sugar, plus extra to taste
• Boiled rice or rice noodles, to serve

1. Cut the tofu into 8 thick slices and place in a shallow bowl. Combine the lime juice, soy sauce and 1 tablespoon oil and then pour over the tofu. Turn it in the marinade and add a grinding of black pepper. Cover and chill in the fridge for at least 1 hour.
2. Combine all the Thai salsa ingredients together in a bowl and stir well. Taste and add more lime juice, nam pla or sugar, if needed.
3. Brush a non-stick griddle pan with the remaining oil and place over a medium to high heat. When it’s hot, carefully add the marinated tofu (you may have to do this in two batches) and cook for 3–4 minutes, or until crisping and golden brown. Turn it over and cook the other side. Remove and drain on kitchen paper (paper towels).
4. Serve the tofu immediately with boiled rice or noodles and the Thai salsa on the side.