Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 tablespoons of vegetable oil
- 1 red onion, finely chopped
- 3 cloves of garlic, minced
- 2 red chili peppers, finely chopped
- 1 teaspoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- Salt to taste
- Water as needed
Special equipment needed:
- Wok or large frying pan
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the oil in a wok or large frying pan over medium heat.
2. Add the onion, garlic, and chili peppers and sauté until fragrant and softened.
3. Add the shrimp paste and stir-fry for a minute until fragrant.
4. Add the tamarind paste, brown sugar, and soy sauce and stir until well combined.
5. Add the tofu cubes and stir-fry until coated with the sauce.
6. Add water as needed to create a saucy consistency.
7. Season with salt to taste.
8. Simmer for 5-7 minutes until the tofu is cooked and the sauce has thickened.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 10g
- Total carbohydrates: 15g
- Protein: 10g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or seitan.
- Red chili peppers can be substituted with any other type of chili pepper or chili flakes.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
Variations:
- Add vegetables such as bell peppers, green beans, or carrots for a more colorful and nutritious dish.
- Use chicken, beef, or shrimp instead of tofu for a non-vegetarian version.
- Add coconut milk for a creamier and richer sauce.
Tips and tricks:
- Use a non-stick wok or frying pan to prevent the tofu from sticking.
- Press the tofu before cutting it into cubes to remove excess water and improve its texture.
- Adjust the amount of chili peppers according to your preference for spiciness.
- Use fresh tamarind pulp instead of tamarind paste for a more authentic flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sambal Tuktuk Tofu in a bowl with steamed rice and garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro or green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Indonesian-style fried rice (Nasi Goreng)
- Indonesian-style vegetable salad (Gado Gado)
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the tofu is too soft, cook it for a longer time to make it firmer.
- If the dish is too spicy, add more sugar or coconut milk to balance the heat.
Food safety advice:
- Make sure to cook the tofu and sauce thoroughly to prevent foodborne illness.
- Wash your hands and cooking utensils before and after handling raw ingredients.
Food history:
- Sambal Tuktuk Tofu is a popular Indonesian dish that originated from the city of Medan in North Sumatra. It is named after the Tuktuk Siadong village on Samosir Island in Lake Toba, which is famous for its tofu production.
Flavor profiles:
- Spicy, tangy, savory, and slightly sweet.
Serving suggestions:
- Serve as a main dish with steamed rice and stir-fried vegetables.
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Region: Indonesian