Tofu Sambal

A sambal is basically a chilli based sauce and there are several varieties of this spicy sauce. The sambal oelek sauce that one finds commercially typically contains shrimp paste. It's easy enough to make this at home with the dried red chillies that we almost always have at home. This spicy sauce is a perfect combination for the bland tofu and this was the first dish that had my tofu-hating husband start appreciating tofu. Nowadays he is perfectly fine with tofu in any form and I make quite a few dishes using it.

FIERY TOFU SAMBAL

Ingredients:

Firm Tofu - 1 pack (16 to 19 oz), drained & cut into 1 inch cubes
Medium Onions - 2, sliced thinly and cut into 1 inch pieces
Tomatoes - 2 small (roma), chopped
Garlic - 4 cloves, chopped, finely
Ginger - 1 inch, chopped, finely
Tomato Puree/ Paste (canned) - 1 tbsp
Dried Red Chillies - 7 to 8 (or adjust based on spiciness desired)
Sugar - 1 tsp (recommended since it gives a caramelized flavour)
Soy Sauce - 1 to 2 tsp
Salt - to taste
Oil - 2 tbsp
Coriander leaves - 2 tbsp, chopped for garnish

Method:

1) Saute chopped fresh tomatoes with a bit of salt & a wee bit of oil till mushy.

2) Place dried red chillies in a bowl of water, bring it to a boil and let boil for about 5 minutes. Switch off the stove, cover and allow to stay for about 10 mins. Drain the chillies.

3) Grind the drained red chillies with the sauteed tomatoes & the tsp of sugar to a smooth paste.

4) Heat 1 tbsp oil in a wide saute pan, sprinkle a bit of salt and add the tofu pieces, allow them to brown on one side, sprinkle more salt on top and flip them over, allowing the other side to brown as well. Remove from the stove and keep aside.

5) In the same pan, heat the other tbsp of oil and saute onions, ginger & garlic till browned. Add the fried tomato -chilli paste along with the tbsp of tomato paste and fry till thick & the raw taste has gone - about 5 to 8 minutes.

6) To this, add about a cup of water, mix well and stir in the tofu cubes. Cook until the tofu absorbs the masalas on a low-medium flame. The mixture will be semi solid. Garnish with coriander leaves and serve with rice.