Tofu Sambal Recipes
TOFU SAMBAL RECIPE - (4.4/5)
Provided by tammy1365
Number Of Ingredients 14
Steps:
- Cut tofu into 1X2 inch strips; toss with 1 T cornstarch, S&P. Heat 1 T oil and cook tofu in batches until golden; drain on paper towel. Whisk broth, soy sauce, lemon juice, sambal and 1 T cornstarch. Stir fry carrots and onions in 1 T oil. Add broccolini, then scallions whites, ginger and garlic. Add tofu and sauce; stir to coat. Top with scallion greens and cilantro. Serve over rice.
TOFU SAMBAL
Seafood is usually the main ingredients for sambal (eg anchovies, prawn, fish). Usually sambal dishes have dried shrimp so if you usually get the bottled sambal from your supermarkets, do check the ingredients first. Or else, this is a simple recipe that you can try. When I make it I use frozen thawed tofu and instead of sugar and soy I use Kejap manis (but you can't get it everywhere so I have listed the sub)
Provided by PinkCherryBlossom
Categories Soy/Tofu
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- If using onion, cut into rings.
- Blend garlic & shallots (together). Heat some oil in the pan/wok, add onion and the blended items.
- Stir fry for about 2-3 minutes. Add the blended chilli Give it a stir, blending all ingredients.
- Wait for a couple of minutes before adding the mashed tomato into the pan. Give a good mix & let the chilli and tomato cook.
- Add soy sauce & sugar, again mix well. Finally put in tofu. Stir fry till tofu is coated with all ingredients. If you rather have the tofu soft, I suggest you put the lid on for 1-2 minutes. Ready to serve with white rice or fried rice.
Nutrition Facts : Calories 100, Fat 3, SaturatedFat 0.4, Sodium 517.6, Carbohydrate 13, Fiber 1.1, Sugar 2.4, Protein 7.8
STEAMED VEGETARIAN TOFU ROLL WITH SOY-SAMBAL CHUTNEY
Steps:
- In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft.
- Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney.
- In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside.
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- 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.,.
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