Spicy Tofu Sambal (Malaysian)

Ingredients

1 pack of firm Tofu (Drain and cut into 1/4" by 1" by 1" square pieces)
2 large Tomatoes (chopped)
2 large Onions (sliced thinly)
1 clove of Garlic (chopped)
1/2" piece of Ginger (chopped)
1/2 cup of Cilantro (chopped for garnish)
1/2 cup of light Soya Sauce (optional)
3 tsps of Sambal Oelek or soak 6 to 10 red chillies and grind them to a wet
paste)
2 tsps Tomato Puree
2 tsps of Sugar
Salt to taste
Oil for frying
Water

Method:

1. Marinate the cut tofu pieces in the soy sauce for 30 minutes. Heat a pan and add enough oil to cover the bottom.
2. Fry the tofu on all sides until golden brown. Drain on a paper towel.
3. Use the same oil to fry the garlic, ginger, onions, red chilli paste until the oil comes to the surface or until it smells fragrant.
4. Add the tomato puree and the tomatoes. Add salt to taste. Cook until it is a smooth gravy and add water, if it thickens too much or sticks to the pan.
5. Add the sugar which will caramelize and make the gravy a dark red. Add the tofu pieces to the gravy and stir well before you garnish with cilantro.
6. Dish it out and have it warm with the Sayur Lodeh and steamed white rice.

Enjoy the cool and mild coconut gravy with the spicy hot tofu. Get your glasses of iced-lemon tea ready to douse the flames in your tummy!