| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 273 | 21g | 3g | 8g |
| sugars | fibre | protein | salt |
| 3g | 2g | 11g | 0.6g |
Why I Love Indonesian Tofu Goreng Sambal Hijau
As a person who relishes diverse culinary adventures, the Tofu Goreng Sambal Hijau holds a special place in my heart. Originating from the rich traditions of Indonesian cuisine, this recipe ties together a tapestry of flavors that are both vibrant and intriguing. In Miami, where my Cuban and Spanish roots influence many of my creations, this dish serves as a delightful departure while still allowing me to play with the tropical and exotic elements I cherish.
A Symphony of Flavors
One of the reasons I love Tofu Goreng Sambal Hijau is its harmonious blend of textures and tastes. The crispy tofu provides a satisfying crunch, perfectly complimented by the bold and zesty sambal hijau. The combination of green chilies, tomatoes, shallots, and shrimp paste (terasi) brings forth an explosion of flavors that dance on the palate. Each bite is a balance of spicy, savory, and slightly tangy notes, making it an exhilarating experience for the taste buds.
My love affair with spicy food started early, thanks to the influences of Caribbean and Spanish cuisine. Yet, the sambal hijau’s unique use of green chilies offers a distinct heat that is beautifully moderated by the addition of sugar and lime juice. The tropical twist of lime provides a refreshing finish, ensuring that the intense warmth from the chilies is not overwhelming.
Versatility and Pairings
One great aspect of Tofu Goreng Sambal Hijau is its versatility. It’s a fantastic stand-alone dish but also pairs wonderfully with other Southeast Asian staples like Nasi Goreng (Indonesian fried rice) or Satay Chicken Skewers. The crisp tofu cubes can even be tossed into a larger vegetable stir-fry for a more substantial meal, or served alongside a fresh cucumber salad to cool down the palate.
In the world of contemporary chefs, I often draw inspiration from the innovative street foods popularized by William Wongso, an Indonesian culinary authority. His ability to modernize traditional recipes without losing their essence is something I deeply admire and aspire to emulate in my own cooking.
Ultimately, making Tofu Goreng Sambal Hijau is not just about creating a dish; it’s an experience that celebrates the rich and diverse world of flavors found in Indonesian cuisine. Cooking this meal in my Miami kitchen bridges cultures and culinary traditions, making it a recipe I truly love.
What You’ll Need
- 2 lbs firm tofu, cut into cubes
- 1 cup vegetable oil (for frying)
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 cup green chilies, roughly chopped
- 1 medium tomato, roughly chopped
- 6 shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 teaspoon shrimp paste (terasi)
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1/4 cup water
Method
Step One
Pat the tofu dry and cut it into cubes. In a medium bowl, mix the tofu cubes with salt and ground turmeric until evenly coated.
Step Two
Heat the vegetable oil in a frying pan over medium-high heat. Fry the tofu cubes until they are golden brown and crispy. Remove and drain on paper towels. Set aside.
Step Three
In a blender or food processor, combine the green chilies, tomato, shallots, garlic, shrimp paste, sugar, lime juice, and a quarter cup of water. Blend until smooth to make the sambal hijau.
Step Four
In another pan, heat a little bit of oil over medium heat and pour in the sambal hijau. Cook for about 10 minutes, stirring occasionally, until the raw smell of the chilies and garlic has mostly dissipated and the sauce thickens slightly.
Step Five
Add the fried tofu cubes to the pan and gently mix them with the sambal hijau until the tofu is well coated and heated through.
Step Six
Remove from heat and transfer to a serving dish. Serve immediately with steamed rice.
