Crisp, fried tofu in a spicy, sweet tomato sauce with wilted spinach
One brilliant thing to have come out of this year’s restrictions are the many restaurants that have pivoted to set up delivery businesses. One of the best things I ordered was Mandy Yin of Sambal Shiok’s tomato sambal: a jar of hot, sweet tomato sauce that I proceeded to pour over everything. It inspired me to make my own using ancho chillies – and it’s what today’s recipe hangs on. Here, I’ve suggested serving it warm, mixed with spinach, so the leaves wilt, and topped with fried, crisp tofu. But, really, you take the sambal as the starting point for your own kitchen adventure.