Tofu with chunky tomato sambal

Name: Tofu with chunky tomato sambal
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 3 red chillies, finely sliced; 1 clove garlic, crushed; vegetable oil; 1 stick lemongrass, trimmed and finely chopped; salt; plain flour, for dusting; 500 g tofu or tempe, cut into squares and drained; 500 g tofu or tempe, cut into squares and drained; 3 tsp palm sugar or caster sugar; 4 tomatoes, deseeded and roughly chopped; 1 tsp shrimp paste; 3 tsp palm sugar or caster sugar; 4 tbsp tamarind water, or 2 tbsp lemon juice and 2 tbsp water; 4 tbsp tamarind water, or 2 tbsp lemon juice and 2 tbsp water; 2 tbsp kecap manis or dark soy sauce; 2 tbsp kecap manis or dark soy sauce; 4 tbsp tamarind water, or 2 tbsp lemon juice and 2 tbsp water; 2 tbsp toasted crushed peanuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Travels

By Alastair Hendy

Published 2004

About

If tofu is not you, serve the sambal with fried, grilled or roasted chicken instead. In Bali they’d use tempe (soybean cake). The sambal is similar to one known as pecel - and when served with fried catfish, it’s pecel lele (sound familiar? Piccalilli, I’m sure of it).

Ingredients

500 g tofu or tempe, cut into squares and drained
salt
plain flour, for dusting
vegetable oil<

Asia
Indonesia
Starter
Sauce
South East Asia

Method

To make the sambal, mix together the lemongrass, chillies, garlic and shrimp paste and fry in 1 tbsp oil for about 1 minute. Stir in the remaining ingredients, apart from the peanuts, and leave to cool. To cook the drained tofu or tempe, season the squares with some salt and dust with flour, then fr