Method

1. Line a steamer basket with baking paper. Combine tamarind pulp and water in a small bowl, then strain. Put tofu slices in basket, then top with tamarind mixture, soy, sugar, ginger, oil and nuts.

2. Pour water into a large pan or wok to 5cm, then bring to a simmer. Put basket over pan and steam for 8-12 minutes or until tofu softens. Remove from heat. Top the tofu with shallot and serve with rice, Asian greens and chilli sauce.