Tofu Sambal Matah (Soy-Free)

Ingredients

• 1 block Soy-free Tofu
• 8 number Shallots
• 3 stalks Lemongrass
• 5-6 number Red chilies
• 5 number Kaffir lime leaves
• 3 tablespoons Coconut oil
• 2 tablespoons Lime juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 block of soy-free tofu into 1.27 cm cubes. Heat 1 tablespoon of the 3 tablespoons of coconut oil in a large skillet over medium-high heat until shimmering, about 175°C. Add the tofu cubes and fry for 8-10 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside on a plate.
2. 2Thinly slice the 8 shallots, 3 stalks of lemongrass (use only the tender inner part, discarding the tough outer layers), 5-6 red chilies, and 5 kaffir lime leaves.
3. 3In a medium bowl, combine the sliced shallots, sliced lemongrass, sliced red chilies, and sliced kaffir lime leaves.
4. 4Add the fried tofu cubes to the bowl with the sliced aromatics. Add the 2 tablespoons of lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of sugar. Stir gently to combine.
5. 5Heat the remaining 2 tablespoons of coconut oil in a small saucepan over medium-high heat until very hot and shimmering, about 190°C.
6. 6Carefully pour the hot coconut oil over the tofu and aromatic mixture in the bowl. Stir everything together quickly. The hot oil will sizzle and slightly soften the shallots and chilies.
7. 7Serve the Tofu Sambal Matah immediately.

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