Malaysians love sambal. There are so many varieties and people can get quite creative when it comes to adding ingredients into it, whether it is vegetable or meat.
Malaysian sambal typically includes blended anchovies or shrimp; the reason for the addition of some kind of seafood is that it helps to create a deeper and more complex flavour.
But if you are avoiding meat of any sort or just prefer lighter flavours, give this tofu stir-fried in vegetarian sambal a try.
It’s simple enough to cook, making it perfect for days when you’re craving for something spicy and just want to whip up a dish real quick.
Ingredients:
- 5 pieces firm fresh tofu, cut into four
- 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
Ingredients for Sambal Blend:
- 10 to 13 pieces 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 two to three tbsp water to the mixture if the blend is too thick and does not mix properly. Set aside.
- Heat 1/2 cup of oil in a medium-sized saucepan. Add cut tofu and fry until it is golden brown. Remove the tofu from oil and set aside. You can place the tofu on a paper towel to dry the excess oil.
- Remove some of the oil from the pan so that there is about 1/4 cup of oil left. Now, add the blended chilli mix to the pan. Fry for five minutes. Add sugar and salt. Continue cooking until it is aromatic. About another three minutes should do it.
- Add tamarind water through a sieve so the seeds don’t end up in the pan.
- Chuck in the fried tofu, tomato and the rest of the sliced onions. Stir well. If you find it too thick, you can add 1/4 cup water.
- Cook for another five to six minutes.
- Serve with a plate of hot steaming rice.
This article first appeared in butterkicap.com
Butterkicap is a food and culture platform and community that enables anyone to experience Malaysia through stories of her people, food and places.