| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 227 | 13g | 2g | 15g |
| sugars | fibre | protein | salt |
| 7g | 2g | 10g | 0.85g |
Why I Love Indonesian Spicy Chili Tofu
Imagine the aromatic melding of garlic and ginger, the fiery touch of Bird’s Eye Chilies, and the unmistakable tang of soy sauce. It’s no wonder, the Indonesian dish fondly known as
Spicy Chili Tofu has found its way into my heart. Inspired by a world of flavours, traditional Indonesian spices have effortlessly woven themselves into my Montana-based culinary palette.
A Dance of Flavors
The thing I find most fascinating about this recipe, beyond its sensational taste, is the beautiful tango of flavours contained within it. The initial combination of tofu and garlic transports me back to my first taste of Asian cuisine, while the ginger and Bird’s Eye Chilies introduce an unexpected yet delightful bitterness. The lemongrass and Kaffir lime leaves bring a refreshing citrus hint, juxtaposing beautifully with the sweet undertones of the palm sugar and the earthy tones of Thai basil and cilantro.
An Unexpected Inspiration
This recipe is a tribute to the brilliant Indonesian Chef Dyandra Nur Huda, whose innovative ways of blending tradition with modernity have inspired me ceaselessly. This Spicy Chili Tofu captures the essence of her culinary genius, striking the right balance between the exotic and the familiar, making it a dish that transcends borders.
Pairing Possibilities
In terms of pairings, this tofu recipe can proudly stand on its own. Yet, it’s also an incredibly versatile dish that works well with a variety of sides. A simple jasmine rice or a side of grilled prawns pairs perfectly, absorbing the sauce without overshadowing the tofu. If you’re up for an exploration of flavours, I strongly recommend going the traditional Indonesian route by complementing it with Nasi Campur, or Balinese mixed rice.
So there you have it – my love affair with the enchanting Spicy Chili Tofu. It’s a dish that not only satisfies the palate but also paints a vibrant picture of Indonesia’s rich, flavorful heritage, even as seen from a ranch in Montana. Can’t wait for you to try it!
What You’ll Need
- 2 blocks of Extra Firm Tofu
- 5 cloves of Garlic
- 2 teaspoons of Ginger, grated
- 4 Indonesian Bird’s Eye Chilies
- 3 tablespoons of Soy Sauce
- 2 tablespoons of Palm Sugar
- 1 onion, finely diced
- 4 Kaffir Lime Leaves
- 1 stalk Lemongrass
- 3 tablespoons of Vegetable Oil
- Salt to taste
- 1 handful of Thai Basil Leaves
- 1 handful of Cilantro leaves
- 2 Spring Onions, sliced
Method
Step One
Start by pressing your tofu. Wrap each block of tofu in a clean kitchen towel and place a heavy object on top. Leave it for about 15-20 minutes to remove excess moisture.
Step Two
While waiting for the tofu, finely chop your garlic, grate the ginger, finely dice the onion, and slice your spring onions. Set these aside for later. Also, crumble the palm sugar, if it’s in block/piece form.
Step Three
Next, slice the Indonesian Bird’s Eye Chilies and stalk of lemongrass. Remember to remove and discard the outer layers of the lemongrass. Only the tender part should be used.
Step Four
Heat your vegetable oil in a wok or large frying pan. Once hot, add the tofu blocks and cook on medium heat until all sides are golden brown.
Step Five
Remove the tofu from the pan and cut into bite-sized cubes. Set these aside for later.
Step Six
Using the same pan, add a little more vegetable oil if needed then add your chopped garlic, ginger, Indonesian Bird’s Eye Chilies, and diced onion. Sauté until fragrant and the onion is transparent.
Step Seven
Then, add the crumbled palm sugar, soy sauce, and salt to taste into the pan and stir well.
Step Eight
Add in the tofu cubes back into the pan, followed by the sliced lemongrass and Kaffir lime leaves. Stir well to combine all the flavors.
Step Nine
Before turning off the heat, add a handful of Thai basil leaves and cilantro into the pan and give it a quick stir.
Step Ten
Finally, garnish the Spicy Chili Tofu with the sliced spring onions and serve immediately. Enjoy your homemade Spicy Chili Tofu!
