Tofu Sambal Recipes

TOFU SAMBAL RECIPE - (4.4/5)

Tofu Sambal Recipe - (4.4/5) image

Provided by tammy1365

Number Of Ingredients 14

Ingredients

1 14-oz 1 14-oz 14-oz pkg firm tofu, drained & patted dry
1 1 1 T cornstarch, divided
2 2 2 T toasted sesame oil, divided
1/2 1/2 1/2 c veg. broth
1/4 1/4 1/4 c soy sauce
1 1 1 T fresh lemon juice
2 2 2 t sambal oelek or chili garlic sauce
1-1/2 1-1/2 1-1/2 c carrots
1 1 1 onion, cut in wedges
2 2 2 bunches broccolini, cut in long florets
1 1 1 bunch scallions, bias sliced, whites/greens separated
1 1 1 T each garlic and ginger, minced
1/3 1/3 1/3 c fresh cilantro
cooked jasmine rice

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

Tofu Sambal image

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

Ingredients

150 g tofu (fried)
1/2 onion (optional)
4 garlic cloves
4 -5 shallots
1 ripe tomatoes
blended chili (depending how hot you want it to be)
1 tablespoon soy sauce (or to taste)
sugar (to taste)

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

Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney image

Provided by Ming Tsai

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained
8 each black mushrooms, rehydrated, de-stemmed and julienned
1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well)
2 ounces black moss (hair vegetable), in and out of hot water and rinsed
1 teaspoon sesame oil
1 tablespoon cilantro, chopped
1 jalapeno, de-stemmed, minced
4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches
1 cup lightly brewed jasmine tea
Soy-Sambal Chutney, recipe follows
1 small red onion, minced
1 teaspoon ginger, minced
1 tablespoon sambal
1 tablespoon naturally brewed soy sauce
1 tablespoon rice vinegar

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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