Spicy Tofu Sambal Goreng

Ingredients

• 1 block Firm Tofu
• 1 block Tempeh
• 8 small Shallots
• 4 cloves Garlic
• 5 small Red Chilies
• 3 whole Candlenuts
• 1/2 tsp Belacan (Shrimp Paste)
• 2 tbsp Tomato Paste
• 1 cup Coconut Milk
• 1 tsp Tamarind Paste
• 1 tsp Sugar
• 1/2 tsp Salt
• 3 tbsp Vegetable Oil

Instructions

1. 1Cut the 1 block Firm Tofu into 1-inch cubes. Cut the 1 block Tempeh into 1-inch cubes. Heat 3 tbsp Vegetable Oil in a large skillet or wok over medium-high heat (400°F / 200°C). Add the tofu and tempeh cubes and fry for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove the tofu and tempeh from the skillet and set aside on a plate.
2. 2Peel and roughly chop the 8 small Shallots. Peel and mince the 4 cloves Garlic. Remove the stems from the 5 small Red Chilies. If you prefer less heat, remove the seeds. Place the chopped shallots, minced garlic, red chilies, 3 whole Candlenuts, and 1/2 tsp Belacan (Shrimp Paste) into a blender or food processor. Blend until a smooth paste forms.
3. 3Wipe out the skillet or wok if necessary. Add the blended spice paste to the skillet. Cook over medium heat (300°F / 150°C) for 5-8 minutes, stirring frequently, until the paste is very fragrant and has darkened slightly in color. This means the raw flavors have cooked out.
4. 4Stir the 2 tbsp Tomato Paste into the spice paste and cook for 1 minute. Pour in the 1 cup Coconut Milk. Add the 1 tsp Tamarind Paste, 1 tsp Sugar, and 1/2 tsp Salt. Stir everything together well. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and coats the back of a spoon.
5. 5Add the fried tofu and tempeh cubes back into the skillet with the thickened sauce. Gently stir to coat all the pieces evenly with the sauce. Continue to cook for another 3-5 minutes, allowing the tofu and tempeh to absorb the flavors of the sauce.
6. 6Serve the Spicy Tofu Sambal Goreng hot.

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