Ingredients with Measurements:
- 500g firm tofu, cut into small cubes
- 2 cups of water
- 1 tsp salt
- 1 tsp sugar
- 1 tsp vegetable oil
- 2 cloves of garlic, minced
- 2 shallots, minced
- 5 green chilies, sliced
- 1 tsp shrimp paste
- 1 tsp tamarind paste
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
Special equipment needed:
- Mortar and pestle
Step-by-step instructions:
1. In a pot, bring 2 cups of water to a boil. Add 1 tsp of salt and 1 tsp of sugar. Add the tofu cubes and let it cook for 5 minutes. Drain and set aside.
2. In a mortar and pestle, grind the garlic, shallots, and green chilies until they become a paste.
3. In a pan, heat 1 tbsp of vegetable oil. Add the paste and shrimp paste. Cook for 2 minutes.
4. Add the tamarind paste, salt, and sugar. Cook for another 2 minutes.
5. Add the tofu cubes and stir until the tofu is coated with the sambal hijau. Cook for 5 minutes.
6. 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
Fat per serving: 10g
Protein per serving: 15g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Substitutions for ingredients:
- Firm tofu can be substituted with tempeh or chicken.
- Green chilies can be substituted with jalapenos or serrano peppers.
- Shrimp paste can be substituted with fish sauce.
Variations:
- Add vegetables such as green beans or eggplant.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Use firm tofu to prevent it from breaking apart while cooking.
- Use a mortar and pestle to grind the ingredients for a more authentic taste.
- Adjust the amount of green chilies according to your preference for spiciness.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pan over medium heat until heated through.
Presentation ideas:
Serve on a plate with steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions or cilantro.
Pairings:
Steamed rice, cucumber salad, or Indonesian crackers.
Suggested side dishes:
Gado-gado salad or chicken satay.
Troubleshooting advice:
- If the tofu breaks apart while cooking, use a slotted spoon to remove it from the pan.
- If the sambal hijau is too spicy, add more sugar to balance the flavor.
Food safety advice:
Make sure to cook the tofu thoroughly to prevent foodborne illness.
Food history:
Tahu Sumedang Sambal Hijau is a popular Indonesian dish that originated from Sumedang, West Java. It is known for its spicy and savory flavor.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice.
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Region: Indonesian