Ingredients with Measurements:
- 500g firm tofu, cut into small cubes
- 2 tbsp vegetable oil
- 2 lemongrass stalks, bruised
- 6 kaffir lime leaves
- 2 salam leaves
- 2 red chilies, sliced
- 5 bird's eye chilies, sliced
- 4 shallots, sliced
- 4 garlic cloves, sliced
- 2 tomatoes, chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 cup water
- 2 tbsp fried shallots, for garnish
- 2 tbsp chopped green onions, for garnish
Special equipment needed:
- Mortar and pestle or food processor
Step-by-step instructions:
1. In a mortar and pestle or food processor, grind the red chilies, bird's eye chilies, shallots, and garlic into a paste.
2. Heat the vegetable oil in a wok or large skillet over medium heat. Add the lemongrass, kaffir lime leaves, and salam leaves. Stir-fry for 1 minute until fragrant.
3. Add the chili paste and stir-fry for 2-3 minutes until the oil separates.
4. Add the chopped tomatoes, salt, sugar, and tamarind paste. Stir-fry for 2-3 minutes until the tomatoes are soft.
5. Add the water and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
6. Add the tofu cubes and stir gently to coat with the sauce. Simmer for another 5 minutes until the tofu is heated through.
7. Transfer to a serving dish and garnish with fried shallots and chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 180
Fat: 10g
Protein: 12g
Carbohydrates: 14g
Fiber: 3g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken breast.
- Tamarind paste can be substituted with lime juice or vinegar.
- Kaffir lime leaves and salam leaves can be substituted with bay leaves.
Variations:
- Add vegetables such as green beans, eggplant, or bell peppers.
- Use different types of chilies for a spicier or milder flavor.
- Add coconut milk for a creamier sauce.
Tips and tricks:
- Use firm tofu to prevent it from breaking apart during cooking.
- Bruise the lemongrass stalks to release their flavor.
- Adjust the amount of chilies to your preferred level of spiciness.
- Garnish with fresh herbs such as cilantro or basil for added 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 on a bed of steamed rice or alongside other Indonesian dishes.
Garnishes:
Fried shallots and chopped green onions.
Pairings:
Serve with Indonesian-style fried chicken or beef rendang.
Suggested side dishes:
Steamed vegetables or Indonesian-style fried rice.
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the tofu is too soft, fry it first before adding to the sauce.
Food safety advice:
Make sure to cook the tofu and sauce thoroughly to prevent any foodborne illnesses.
Food history:
Tahu Sumedang is a popular Indonesian dish made with tofu from the city of Sumedang in West Java. It is often served with spicy rica-rica sauce.
Flavor profiles:
Spicy, tangy, and savory.
Serving suggestions:
Serve hot as a main dish with steamed rice and other Indonesian dishes.
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Region: Indonesian