Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 1 small head of cauliflower, cut into small florets
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 cup of water
- 1 cup of roasted peanuts, ground
- 2 red chili peppers, sliced
- 2 green chili peppers, sliced
- 2 kaffir lime leaves, thinly sliced
- 1 tablespoon of lime juice
Special equipment needed:
- Food processor or mortar and pestle
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the tofu cubes and cauliflower florets and cook until lightly browned, about 5 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and onion and cook until softened, about 2 minutes.
3. Add the coriander, cumin, turmeric, and salt and cook for another minute.
4. Add the tamarind paste, brown sugar, and water and stir until the sugar has dissolved.
5. Add the ground peanuts, chili peppers, and kaffir lime leaves and stir until well combined.
6. Add the tofu and cauliflower back into the skillet and stir until coated with the sauce.
7. Cook for another 5 minutes, stirring occasionally.
8. Remove from heat and stir in the lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 22g
Carbohydrates per serving: 18g
Protein per serving: 16g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Cauliflower can be substituted with broccoli or green beans.
- Roasted peanuts can be substituted with cashews or almonds.
- Red and green chili peppers can be substituted with jalapenos or serranos.
Variations:
- Add shrimp or chicken for a non-vegetarian version.
- Add coconut milk for a creamier sauce.
- Add lemongrass for a more fragrant flavor.
Tips and tricks:
- Use a food processor or mortar and pestle to grind the peanuts.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Use fresh kaffir lime leaves for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced red onion, and lime wedges.
Pairings:
Steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
If the sauce is too thick, add more water to thin it out.
Food safety advice:
Make sure the tofu is fully cooked before serving.
Food history:
Sambal Kacang is a traditional Indonesian dish that is typically served with rice cakes or grilled meats.
Flavor profiles:
Spicy, nutty, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish.
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Region: Indonesian