Tofu Sambal.

We’re a regular tofu eating bunch at home, that the mums have come up with quite a few different ways to prepare it.
Pepper tofu, sweet and sour tofu, masala tofu.
My fave, the sambal tofu.

Ingredients

Tofu squares (the kind you fry)
Fresh Red chillies
Dried Red chillies
Tomatoes
Onions

First, you will need to make a sambal paste. For this, you will need dried red chillies. Cut the chillies in an angle, such that the seeds fall out when you give them a good shake. Boil the cut chillies for about 10 minutes. Add 1 tomato to about 2 handfuls of cut red chillies and blend the combination, remebering to add some water. The resultant paste should be thick enough to stick onto your spoon.

 

Next, heat a wok, adding about 2 table spoons of oil. When it’s hot, add the diced onions. Let it saute a while. Add the diced tomatoes next. Give it about 3 minutes, and add the paste. Add half a cup of water. Stir occasionally. You will need to see the tomatoes disintegrating into the paste.

In the meantime, cut the tofu into small squares. Prepare a separate pan of oil and fry the tofu.

When your sambal is ready, add the tofu. Make sure that the tofu is completely covered by the sambal. Add salt to taste. Leave the tofu in the wok for about 10 minutes. stirring occasionally. Tofu sambal, ready :)

You can eat it with rice, though I’ve seen some restaurants offer it with some bread dishes.