Tofu is also called bean curd in English is Chinese origin. Made by coagulated soy milk and required pressing to get to the final result, firm and velvety silky texture.
If you are looking for a non cholesterol unsaturatedly low fat food that is rich in protein, iron and may be calcium.. tofu is one of the best choice to be in your menu. It can be definitely found in Asian Supermarket and almost everywhere nowadays I figure. It can actually sold in variety way – firm , medium, soft , silken tofu and even dried tofu. Isn’t that amazing?
Recently, Tofu is widely used by vegan in place for meat and as an egg replacer in baking. You can now make almost anything with it; cooking, marinate, stir fry, grill and not to mention, baking. It may be sound yucky and it did when I was a kid , not anymore.. surprisingly. In my household, tofu is must-to-be in our everyday menu, ok I am exaggerating! At least 2 -3 times per week. Let’s say, it’s all time favorite for Asian household.. probably.
Baked tofu with spicy hot Asian sauce is one of the keepers to my family. Normally in Malaysia, this type of dish usually prepared with deep-fried boiled eggs. Since I am not a huge fan of egg or whenever I have the feeling of an overdosed with cholesterol, tofu is absolutely the best option.. no.. I am no vegan! As mentioned above, I myself am shocked that I am finally heart tofu.. how’s that happened? I totally am uncertain.
In south east Asia, this tofu dish isn’t a strange thing to be savored with hot rice and stir fried veggies . As for myself, I like it really hot and spicy with a hint of sweet and sour flavor comes along.Very satisfying! Even my personal food tester (husband) who thought this was the weirdest food ever began to love this dish.
So here I am , sharing my version of Sambal Tofu or Baked Tofu with hot sauce.
If you do like tofu dish.. you are more than welcomed to try it , if egg version is what you prefer.. here is the wonderful recipe from a favorite blog that is worth try.
Baked tofu with spicy hot Asian sauce
4 blocks of firm tofu ( diagonally cut each block to get 2 triangle tofu, achieve 8 total)
Pinch of salt
2 teaspoons tumeric powder
1 Tablespoon canola oil
In a blender:
2-3 cloves garlic
15-20 dried red chili , soaked in hot water for 20 minutes and drained. ( add more if you prefer it extra hot)
Or 4- 6 Tablespoons of chili paste.
2-3 Tablespoons water
– blend thoroughly until well blended and smooth
1 Tablespoon tomato ketchup
1 teaspoon white vinegar or lime juice
1 Tablespoon or more honey or sugar
Salt to taste
3-4 Tablespoons roasted peanuts, chopped
Water if needed
11/2 Tablespoons canola oil
1 Stalk green onion , thinly chopped
1 Tablespoon fried shallots ( more to your preferences)
Preparing the tofu: Rub salt and tumeric powder on the cut tofu. Line a baking sheet with aluminum foil, brush the oil on a prepared sheet. Arrange the tofu on the sheet. Bake in 450 F until slightly crisp at the edges and golden brown. Set aside. ( See Notes)
Preparing the sauce:Place a medium sauce pan on medium high heat. Drizzle in cooking oil. Let the oil heated for 3 minutes.
Pour in the blended mixture and stir until well incorporated. Let it cooked until fragrant and slightly brownish red chili paste is formed. Add in ketchup , vinegar, sugar/honey, salt. ( See Notes)
Reduce the heat to medium low. Keep stirring until well combined. If the paste is too thick, add water bit by bit. Let it simmer until oil separates and appears on top. (See Notes).
Adjust salt and sugar to your taste. Add in the chopped roasted peanuts. Stir just a little bit. Let it simmer for 2 more minutes. Turn off the heat.
Serving :In a large plate or bowl, pour the hot sauce over the baked tofu. Generously sprinkle the chopped green onion and fried shallots. Serve it with hot white rice and stir fry veggies or anything to your liking. Enjoy your dinner with the loved ones!
Notes for myself and probably for you:
- Normally, the tofu is deep fried but I choose to bake it for I don’t do much deep frying plus of course this one is the healthier version. I’d say. Trust me my friends, It doesn’t alter the flavor at all.. alhamdulillah.
- This is important to let the paste mixture completely cooked otherwise the sauce will end up too tangy and onion-y
- Since I don’t use too much oil, the oil will not appear that much and the sauce doesn’t look too greasy. It still tastes great to my taste buds.