Spicy Tofu Sambal Recipe
Spicy tofu sambal, as the name suggests, is a spicy curry made from tofu. It is a palate pleasing dish from Malaysia and is super spicy because of the sambal gravy.
The dish is loved by the Malays for its hot flavors and is served popularly as a side dish. This Malay recipe can be made with easy sautéing technique and you can learn how to make it at home by following our recipe guide.
All you need is tofu or soy paneer which is rich source of protein. The gravy is made from onion and tomato along with a hint of soy sauce. You can either add sambal or make it at home grinding 6 to 10 red chilies into a wet paste. The spicy tofu sambal tastes best with rice.
1 pack of firm tofu, cut into squares 2 large Tomatoes (chopped) 2 large Onions (sliced thinly) 1 Clove of Garlic (chopped) 1/2 inch 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
How to Make Spicy Tofu Sambal:
- Marinate the tofu pieces in the soy sauce for 30 minutes.
- Heat pan and add enough oil to cover the bottom.
- Fry the tofu on all sides until golden brown. Drain on a paper towel.
- Use the same oil to fry the garlic, ginger, onions, red chilli paste until the oil comes to the surface or until aroma spreads.
- Add tomato puree, tomatoes and salt to taste.
- Cook until it is a smooth gravy and add water, if it thickens or sticks to the pan.
- Add sugar which will caramelize and make the gravy dark red.
- Add tofu pieces to the gravy and stir well before you garnish with cilantro.
- Serve with steamed rice.