Tamarind and Shiitake Tofu with Sesame ‘Seaweed’

I hadn’t meant to hit you with tofu straight after the excesses of Christmas. Truly. It smacks of detox and diet, and other depressing ‘d’ words. If you know me, or read me regularly, you’ll know that’s not what I’m about. I’d rather rub chillies in my eyes, or grate my knuckles on a Microplane ® grater than go on a diet. And as for detox, that’s what our livers are for; we don’t need to go on juice fasts, just stop eating rubbish and drinking alcohol (I know, easier said than done). But also if you know me you’ll know that I love tofu. Or rather, I love what you can do with tofu. Bland beyond belief on its own, I grant you, but when even briefly introduced to things with flavour – I’m thinking miso, soy, chillies, citrus, garlic – it transforms from a simpering slab of blah to a delightful dish of mmm. Perhaps I’m overselling the old beancurd, but I really think this simple, straightforward recipe may change your mind.