Kyoto Tofu Sambal
This Kyoto Tofu Sambal is a vibrant, flavorful dish featuring crispy tofu cubes coated in a spicy, aromatic sambal sauce.
Ingredients
- 400 grams firm tofu
- 2 tablespoons cornstarch
- 4 tablespoons vegetable oil
- 1 medium onion
- 3 cloves garlic
- 1 inch fresh ginger
- 2 red chilies
- 1 bell pepper (any color)
- 0.5 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 0.5 teaspoon sesame oil
- 1 teaspoon brown sugar
- 0.25 cup chopped fresh cilantro
- 1 tablespoon sesame seeds
Instructions
- Press 400 grams of firm tofu to remove excess water. Wrap the tofu in paper towels or a clean kitchen towel and place a heavy object on top for at least 15 minutes. Once pressed, cut the tofu into 1 inch cubes.
- In a bowl, toss the tofu cubes with 2 tablespoons cornstarch until evenly coated.
- Heat 2 tablespoons vegetable oil in a large non-stick pan or wok over medium-high heat. Add the cornstarch-coated tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the crispy tofu from the pan and set aside.
- While the tofu cooks, prepare the sambal ingredients. Peel and finely chop 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and finely chop 1 inch fresh ginger. Remove stems from 2 red chilies and finely chop them. Remove seeds from 1 bell pepper (any color) and cut it into thin strips.
- In the same pan, add the remaining 2 tablespoons vegetable oil. Add the chopped 1 medium onion, 3 cloves garlic, 1 inch fresh ginger, and 2 red chilies. Cook for 3-4 minutes, stirring constantly, until aromatic and softened.
- Add the 1 bell pepper cut into thin strips to the pan and cook for another 2-3 minutes until slightly tender-crisp.
- In a small bowl, whisk together 0.5 cup vegetable broth, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 0.5 teaspoon sesame oil, and 1 teaspoon brown sugar to create the sauce.
- Pour the sauce mixture into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes, stirring, until the sauce thickens slightly.
- Return the crispy tofu cubes to the pan. Toss gently to coat the tofu evenly with the sambal sauce.
- Transfer the Kyoto Tofu Sambal to serving plates. Garnish with 0.25 cup chopped fresh cilantro and 1 tablespoon sesame seeds. Serve immediately with steamed rice.