Home > Stir Fry Tofu and Vegetables in Spicy Chili Coconut Sauce

Stir Fry Tofu and Vegetables in Spicy Chili Coconut Sauce

Posting Date: 12/06/15

Stir Fry Tofu and Vegetables in Spicy Chili Coconut Sauce is my vegetarian take of Sambal Goreng Udang (Shrimp in Spicy Chili Coconut Sauce). The spice paste ingredients are the same as in Sambal Goreng Udang. If you prefer the non-vegetarian version, click here for Sambal Goreng Udang recipe. You can adjust the heat level by adjusting the amount of sambal oelek. If you are not familiar with sambal oelek, click here for more information on sambal oelek.

I learned from 1 of the cooking shows on how to prepare tofu appropriately before cooking it so that it will be dry. To prepare it, drain the tofu. rinse it, and pat it dry with paper towel. After that, place it on top of strainer and place a container on top of the tofu. Leave it for 15 min or so. The weight of the container on top of the tofu will further drain more liquid off from the tofu. You can leave it longer than 15 min if you have more time and more liquid will be drawn out of it. After that, pat the tofu dry with paper towel and dice it in cubes. For this recipe, use firm tofu so that it won't break down during cooking.

Ingredients:

1 medium size of shallot, quartered to make it easier for food processor to process it
2 cloves of garlic, cut in half to make it easier for food processor to process it
1 small tomato, cut in half to make it easier for food processor to process it
1 teaspoon sambal oelek, could be more or less depending on your tolerance to heat. I use Huy Fong brand for sambal oelek since they don't add shrimp paste or garlic to it and thus, I got the chili pepper I need without any other flavors I don't want.
2 tablespoons of vegetable oil
8 oz of firm tofu (make sure firm tofu is used so that it won't break down during cooking), drained, rinsed, patted dry with paper towel. After that, leave the tofu on top of strainer and put a container on top of the tofu and leave it for about 15 min to further drain the liquid off from the tofu. After 15 min, pat dry the tofu and diced in cubes.
1 carrot, cut diagonally
1 zucchini, diced
1 red bell pepper, diced
8 white mushrooms, sliced. You can use shiitake mushrooms instead.
2 small tomatoes, diced. This is for stir fry.
1 cup coconut milk
3/4 teaspoon salt or to taste
pepper
1 teaspoon of brown sugar
1/4 teaspoon of minced fresh parsley (optional)

Methods:

Grind shallot, garlic, sambal oelek, and tomato in the food processor until the spices become paste.
Heat vegetable oil in a pan. Saute the spices until they are cooked.
Add tofu and cook it until it becomes light brown.
Add carrot, zucchini, and red bell pepper. Stir fry them until vegetables are tender crisp. Add tomatoes, mushrooms, coconut milk, brown sugar, salt and pepper and cook it until the coconut milk becomes slightly thickened.
Turn off the heat. Sprinkle the fresh parsley on top and serve it with warm rice.

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