Roti with Salt and Pepper Tofu, Spicy Peanut Sauce and Quick Pickled Shallots

Pickles: Place the shallots or onions in a jar or non-reactive bowl. Whisk together the vinegar, water and sugar and pour over shallots. Cover and place in the refrigerator until ready
to use, stirring occasionally.

Peanut sauce: Place the peanut butter and cayenne in a small jug and whisk in enough water to make a thick but spreadable sauce.

Salt and pepper tofu: Put the flour, salt and pepper in a shallow bowl and stir to combine. Slice the tofu into batons roughly 1cm thick and add to the bowl, gently turning to coat.

Heat the oil in a sauté pan over a medium heat. Cook tofu on all sides until golden and crispy. Remove and drain on kitchen towels.

While the tofu fries, place another large pan over a high heat and dry-fry the roti for 20-30 seconds on each side. Place the roti in a tea towel to keep warm before serving.

To serve: Smear 1 tablespoon of peanut sauce over each roti. Top with the hot tofu, pickles, coriander and chilli. Add a squeeze of lime and eat like a taco.