Malaysians love sambal. Whether as a side condiment or the primary component of a dish, you can get super creative with what you do with this lovely, luxurious spicy paste.
A good sambal typically includes blended anchovies or shrimp, as the incorporation of seafood helps create a deeper and more complex flavour.
If, however, you prefer to avoid meat or simply prefer lighter flavours, give this recipe a try. Tofu stir-fried in vegetarian sambal is perfect on days when you’re craving something spicy that you can whip up in a jiffy.
Ingredients
- 5 pieces firm fresh tofu, cut into quarters
- tamarind paste in 1/4 cup water
- 1 tomato, cut into 6 slices
- 1 medium onion, sliced
- 2 tbsp sugar
- 1 tsp salt
- 1/2 cup vegetable oil
For the sambal
- 10 to 13 dried chillies
- 3 cloves garlic
- 1 medium onion, chopped
- 2 to 3 tbsp water
Method
- Finely blend the dried chillies, garlic and chopped onion. Add 2 to 3 tbsp water if the mixture is too thick and does not blend properly. Set aside.
- Heat 1/2 cup of oil in a medium-sized saucepan. Add the tofu and fry until golden brown, then remove and set aside. You can place the tofu on a paper towel to absorb the excess oil.
- Remove some of the oil from the pan, leaving about 1/4 cup. Now add the blended chilli mix to the pan and fry for 5 minutes.
- Add sugar and salt. Continue cooking until it is aromatic, about another 3 minutes.
- Add the tamarind water through a sieve so seeds do not end up in the pan.
- Now add the fried tofu, tomato, and the rest of the sliced onions. Stir through for about 5 minutes. If you find it too thick, add 1/4 cup water.
- And that’s it! Dish out, serve with hot steamed rice, and enjoy.
This article first appeared in butterkicap.com, is a food and culture platform and community that enables anyone to experience Malaysia through stories of its people, food and places.