Fried bean curd with chili is just my own rough translation of sambal goreng tahu. Sambal goreng tahu is another popular side dishes in Indonesia. It is very easy and quick to make. If you are not already familiar with Indonesian cooking or perhaps I should say Southeast Asian cooking, the ingredients often called for chili ha..ha! And this is what the star of the dish is, chili and of course the bean curd too.
Sambal goreng tahu can accompany other dishes such as Nasi lemak, lontong sayur or with anything that pretty much goes with a bowl of white rice.
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 3 pieces of extra-firm bean curd
- 2 Tbsp vegetable oil
- 1 medium onion - peeled and chopped
- A pinch of ground ginger
- 2 cloves garlic - peeled and finely chopped
- 1 stalk of spring onion - chopped
- 1-2 Tbsp or more of chili with garlic paste - readily available at Asian grocery store
- 1 stalk celery - finely chopped
- 1 Tbsp sweet soy sauce/kecap manis
- Salt to taste
- Slice bean curd into thin 2-inch slices, then saute in oil until light brown and remove
- In the same pan, saute onion and ginger until brown. Add the bean curd back to the pan and add garlic, spring onion, chili paste, celery and salt. Saute until the celery is cooked but not mushy
- Add sweet soy sauce and stir to mix. Everything will turn dark brown after this. Taste and add more salt if needed