ramyaramesh3007This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
Tofu sambal is very popular in south-indian cuisine and I’ve been having this in Singapore where I grew up, since I was a child. I do have to warn you that it can be super spicy but it’s also very delicious alongside indian soups and curries. Also referred to as ‘tau sambal’ by locals, something about it screams comfort. And the fact that it’s traditionally made with tofu is very much delightful to hear!
This spicy tofu sambal made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side dish to any south indian meal or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or add them as a topping for dishes like fried rice and noodles.
What You Need for This Recipe
- extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
- onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
- chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour
- tomatoes – you would need lots of them
- kashmiri chili powder
- coconut sugar – to balance out the spices
- salt to taste
This recipe is also 100% gluten free!
Spicy Tofu Sambal
Ingredients
- 450 g extra firm tofu
- 1 tbsp olive oil
- 3 dried red chillies
- 2 medium tomatoes
- 2 small shallots
- 3-4 cloves garlic
- 1/2 tbsp kashmiri chili powder (add more for more spice)
- 1/2 tsp salt
- 1 tsp coconut sugar
- 3/4 cup water
- 4-5 kaffir lime leaves
Instructions
- Soak the dry red chillies in hot water for 10 minutes.
- Slice the tofu into squares and fry them in olive oil until crispy. You can also bake them at 200C for about 15-20 minutes or air fry them until crispy.
- Chop garlic, shallots and tomatoes into small cubes and pan fry them in some olive oil until they are soft and mushy (fully cooked).
- Add them to a high speed blender, along with the soaked chillies and a splash of chili water. Blend until you get a smooth paste.
- Add back the paste into the pan and add kashmiri chili powder. Saute for a few minutes.
- Then add water, salt, and coconut sugar. Stir until well combined.
- Lastly, tear up the kaffir lime leaves along the stem and add them to the sauce. Stir for a minute, then add your tofu in and coat the sauce evenly.
- Serve as it is, or with some spring onions / coriander and serve!