Tofu Sambal Recipe: Easy & Spicy Tofu Dish

Finding a sambal recipe in our space means sambal recipes will keep popping up (SPICY EGGS RECIPE). There are many variations, but the core ingredients remain the same. And for us, tofu and sambal are always favorites (TOFU VEGETARAIN STEW RECIPE).

But why not tweak and modify recipes to make them your own? Cooking is all about adding a personal touch and creativity, wouldn’t you agree? I’ve made Tofu Sambal (Spicy Tofu) countless times, especially for our vegetarian meals, and each time, there’s a small tweak - another version, another delicious outcome (NYONYA PRAWN SAMBAL RECIPE).

You can also check out a mouthwatering version on our YouTube channel, from the video attached below.

Now, here’s another unique and outstanding Malaysian-style Tofu Sambal. Lightly crispy on the outside, soft inside, and coated in a spicy, tangy sambal - it’s simply irresistible. You can even call it vinaigrette tofu. Best of all? It’s easy to cook with common kitchen staples.

 

Ingredients

3 firm white tofu, cut diagonally into 4 pieces (tossed in some salt)

5 shallots, chopped

Dried chili paste (adjust to taste)

2 tomatoes, chopped

½ cup water

1 tbsp apple cider or white vinegar (adjust to taste)

Palm sugar (adjust to taste)

Salt to taste

Oil as needed

 

Method

Heat oil and lightly fry tofu until golden brown on both sides. Set aside.

Remove excess oil, leaving about 3 tbsp in the pan.

Sauté chopped shallots until fragrant.

Add dried chili paste and cook until aromatic.

Stir in chopped tomatoes and water, cooking until soft and mushy.

Season with vinegar, palm sugar, and salt.

Add the fried tofu and gently mix until coated in sambal.

Dish out.

(Ms. Nava, a Zenpreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that  nourishes the breath, body, mind, and soul).