Flamingo Pea Tofu with Celeriac, Cavolo Nero & BBQ Sauce

Method

1. Preheat the oven to 180 degrees C.
2. To make the tofu, drain the flamingo peas and place into a high-powered blender and pulse until they have broken up considerably. Then add 500ml of water and blend on high for 1 ½ -2 minutes, until smooth. Then over a medium saucepan pass the mixture through a sieve, pressing on the pulp to extract as much liquid as possible. Save the pulp for another use.
3. Add the salt and bring the mixture to the boil whilst whisking continuously. Then reduce the heat to a simmer and keep whisking for around 1-2 minutes until the mix has thickened considerably. Add the oak smoke water. When the mixture is sticking to the whisk and is keeping its shape in the pan without flattening back out, transfer it to a container to set – I used a lightly greased medium sized Tupperware as it gave me nice sized block. Flatten out the top and leave to cool, then place in the fridge for at least 1 hour.
4. Place the celeriac on a baking tray and add the oil and salt, then using your hands rub the oil all over the celeriac and roast in the oven for 30 minutes.
5. To make the BBQ sauce, add 2 tbsp of rapeseed oil into a small saucepan on a medium heat (the smaller the better as this will help when using the hand blender later) then add the shallots and garlic and cook until completely soft and just starting to pick up some colour (8-10 minutes).
6. Next stir in all the other ingredients except the water and the remaining oil and leave the mixture to simmer for around 1 minute, stirring occasionally. Then add 150 ml of water, turn down the heat slightly and leave to simmer for 5-10 minutes, until the sauce has reduced by roughly 1/3. Then add the remaining oil and, using a hand blender, blend until completely smooth and season to taste – leave to one side.
7. After 30 minutes the celeriac should be cooked through, remove from the oven and add the tamarind, stirring to coat the celeriac then return to the oven for 5 minutes.
8. Add the oil and fennel seeds to a pan on medium high heat and cook until fragrant, then add the shallots and cook until just softened, around 3 minutes. Next add the kale and salt and cook for 5 more minutes, stirring occasionally so it doesn't catch, then leave to one side.
9. To finish the tofu, mix the corn flour, salt and paprika in a bowl. Cut the flamingo pea tofu into rough 1-inch cubes and toss them in the corn flour until evenly coated.
10. Add enough vegetable oil to a frying pan to come around 1cm up the sides of the pan and start heating the oil on a medium high heat. Once hot (you can test this by adding a small scrap of tofu, if it sizzles immediately the oil is hot enough) place the tofu carefully into the oil and fry, turning until each side is nice and crisp and golden brown. You might want to do this in 2 batches to not bring the temperature of the oil down. When removing the tofu from the pan, place on a clean tea towel or a piece of kitchen roll to remove excess oil.
11. To serve, arrange the tofu, celeriac and kale on a plate and drizzle over a few spoonful's of BBQ sauce.