Ingredients with Measurements:
- 1 block of tofu (14 oz)
- 1 cup of cornstarch
- 1 tsp of salt
- 1 tsp of black pepper
- 2 cups of vegetable oil
- 2 cloves of garlic, minced
- 4 red chili peppers, chopped
- 2 tbsp of tomato paste
- 1 tbsp of sugar
- 1 tbsp of vinegar
- 1 tbsp of soy sauce
- 1/4 cup of water
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon
- Blender or food processor
Step-by-step instructions:
1. Cut the tofu into thin slices and pat them dry with paper towels.
2. In a bowl, mix the cornstarch, salt, and black pepper.
3. Coat the tofu slices in the cornstarch mixture.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Fry the tofu slices in batches until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
6. In a blender or food processor, blend the garlic, red chili peppers, tomato paste, sugar, vinegar, soy sauce, and water until smooth.
7. Heat a small amount of oil in a pan over medium heat.
8. Add the blended mixture to the pan and cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
9. Serve the crispy tofu slices with the sambal sauce on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Vegetable oil should be heated to 350°F for frying.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 370
- Total fat: 22g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 700mg
- Total carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 8g
Substitutions for ingredients:
- Cornstarch can be substituted with all-purpose flour or rice flour.
- Red chili peppers can be substituted with any other type of chili pepper.
- Tomato paste can be substituted with ketchup or tomato sauce.
- Sugar can be substituted with honey or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add some chopped scallions or cilantro to the sambal sauce for extra flavor.
- Use a different type of protein, such as chicken or shrimp, instead of tofu.
- Add some vegetables, such as bell peppers or onions, to the sambal sauce for a more filling meal.
Tips and tricks:
- Make sure to pat the tofu slices dry before coating them in the cornstarch mixture to ensure they get crispy.
- Fry the tofu slices in batches to avoid overcrowding the pot and lowering the oil temperature.
- Use a slotted spoon to remove the tofu slices from the oil to avoid splatters and burns.
- Adjust the amount of red chili peppers in the sambal sauce to your desired level of spiciness.
Storage instructions:
- Store any leftover tofu and sambal sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the tofu, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes until heated through.
- To reheat the sambal sauce, heat it in a small pan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the crispy tofu slices on a bed of lettuce or rice for a more filling meal.
- Drizzle some extra sambal sauce on top of the tofu slices for added flavor and presentation.
Garnishes:
- Garnish with some chopped scallions or cilantro for extra flavor and color.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Suggested side dishes:
- Steamed broccoli or green beans
- Cucumber and tomato salad
- Stir-fried bok choy or cabbage
Troubleshooting advice:
- If the tofu slices are not crispy enough, make sure to pat them dry thoroughly before coating them in the cornstarch mixture and fry them in small batches to avoid overcrowding the pot.
- If the sambal sauce is too thick, add a little bit of water to thin it out.
Food safety advice:
- Make sure to handle the hot oil carefully to avoid burns and splatters.
- Store any leftover food in the refrigerator within 2 hours of cooking to avoid bacterial growth.
Food history:
- Kembang Tahu is a popular Indonesian street food made with crispy fried tofu slices and served with a spicy sauce called sambal.
Flavor profiles:
- Crispy, savory, spicy, tangy
Serving suggestions:
- Serve as an appetizer or a main dish for lunch or dinner.
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Region: Indonesian