Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 tablespoons of vegetable oil
- 2 shallots, finely chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 teaspoon of shrimp paste
- 1 tablespoon of tamarind paste
- 1 tablespoon of palm sugar
- 1 teaspoon of salt
- 1/2 cup of water
Special equipment needed: None
Step-by-step instructions:
1. Heat the vegetable oil in a wok or a large skillet over medium-high heat.
2. Add the chopped shallots, minced garlic, and sliced red chili peppers to the wok and stir-fry for 1-2 minutes until fragrant.
3. Add the shrimp paste to the wok and stir-fry for another minute.
4. Add the cubed tofu to the wok and stir-fry for 2-3 minutes until golden brown.
5. In a small bowl, mix together the tamarind paste, palm sugar, salt, and water until well combined.
6. Pour the tamarind mixture over the tofu in the wok and stir-fry for another 2-3 minutes until the sauce has thickened and coated the tofu.
7. Serve hot with steamed rice.
15-20 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 180
- Fat: 12g
- Carbohydrates: 14g
- Protein: 7g
- Fiber: 2g
Substitutions for ingredients:
- Firm tofu can be substituted with any other type of tofu or protein such as chicken, shrimp, or beef.
- Red chili peppers can be substituted with any other type of chili pepper or chili paste.
- Shrimp paste can be substituted with fish sauce or soy sauce.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
Variations:
- Add vegetables such as bell peppers, green beans, or carrots to the stir-fry.
- Use different types of tofu such as silken tofu or smoked tofu.
- Add peanuts or cashews for crunch.
- Make it spicier by adding more chili peppers or chili paste.
Tips and tricks:
- Make sure to drain the tofu well before cooking to prevent it from becoming too watery.
- Use a non-stick wok or skillet to prevent the tofu from sticking to the bottom.
- Adjust the sweetness and saltiness of the sauce to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Sambal Tumpang with Tofu in a large bowl with steamed rice on the side.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Crushed peanuts or cashews
Pairings:
- Steamed rice
- Stir-fried vegetables
- Fried rice
Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Vegetable spring rolls
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 few more minutes until it becomes crispy.
Food safety advice:
- Make sure to cook the tofu to an internal temperature of 165°F to prevent any foodborne illnesses.
Food history:
- Sambal Tumpang is a traditional Indonesian dish that is typically made with shrimp paste, chili peppers, and tamarind paste.
Flavor profiles:
- Spicy, sweet, and tangy.
Serving suggestions:
- Serve the Sambal Tumpang with Tofu as a main dish for lunch or dinner.
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Region: Indonesian