Piri-piri tofu with xima

Ingredients for 4 servings:

• 800g tofu
• 6 chilies
• 4 shallots
• 8 garlic cloves
• 1 lemon(s)
• 1 tsp thyme
• 2 bay leaves
• 2 tbsp smoked paprika powder
• 1 tbsp tomato paste
• 60 ml white wine vinegar
• 60 ml olive oil
• salt and pepper
• 300 g corn flour
• 1 liter of water
• Salt

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 15 minutes

vegan, from Mozambique

In a mortar (or blender), combine the shallots, garlic, chilies, lemon zest, thyme leaves, bay leaves, and a pinch of salt. Grind everything into a paste. Add a small amount of smoked paprika to the paste and continue grinding. Add the tomato paste, which has been toasted in a pan over medium heat for 3-4 minutes to intensify the flavor. Add the vinegar, lemon juice, and olive oil. Mix everything well until combined but still slightly chunky. Set the marinade aside. Drain the tofu and cut into strips. Season all sides generously with salt and smoked paprika. Apply the marinade generously to all sides of the tofu, ensuring they are well coated. Transfer the tofu to a bowl or large Ziploc bag, cover (or seal), and refrigerate for at least 24 hours (48 hours for more intense flavor). Preheat the oven to 200°C (400°F). Place the strips on baking paper and bake the tofu in the oven at 160°C for 20 minutes. Heat water in a pot with a little salt until boiling. Slowly stir in the cornflour while stirring. Don’t add all at once; add a little at a time, as desired, and then stir again until you have a firm paste. When stirring becomes almost impossible, the paste is ready and can be served with the tofu. Xima is a corn porridge from various African countries.