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Sambal tofu is a vegan dish made with tofu and a spicy chili sauce. It's a popular dish in Southeast Asia, where it is often served as an appetizer or main course.
This type of tofu is easy to prepare, and it can be cooked in a variety of ways. This dish is healthy, nutritious, and delicious.
Sambal Tofu is a delicious and healthy dish that can be served with rice or another starch-like noodle. It has so much spicy, umami flavor and we fall in love with it a little more each time we make it.
The sambal is spicy and flavorful, and we love it paired with tangy lime leaves and fresh lime juice. And a little steamed rice (or this instant pot jasmine rice works great too) to quell the spice a bit.
And if you like this, you'll also fall in love with this sambal eggplant and you'll for sure want to learn how to make this sambal belacan sauce that is so delicious used on vegetables or meats!
Jump to:
For more vegetarian meal options give these recipes a try:
- Curry Tomatoes
- Eggplant Curry
- Zucchini curry
- Easy Vegetarian Lasagna Recipe
- Vegetarian Empanadas
- Instant Pot chana masala
Why This Recipe Works
- This recipe works well because the intense flavors of the sambal and other aromatics add a great flavor to otherwise flavorless tofu.
- This tofu recipe doesn't take long to make, which means this can be a quick throw together recipe and perfect for busy weeknights.
- It is easy to make and perfect if you need to double, tripe or quadruple the recipe.
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Ingredients
Please refer to the recipe card at the end of the post for the full list of ingredients and quantities.
Medium firm tofu is best for this dish, as it holds up well to the cooking process but still has that creamy texture. It works great in this honey garlic tofu as well.
This recipe also calls for coconut oil, which adds a nice, sweet undertone to the dish. However, if you don't have coconut oil available or prefer not to use it, any neutral-tasting oil will work as well.
The garlic cloves in this recipe should be minced. You can either chop the garlic in a food processor or with a knife.
Sambal is a spicy chili-based sauce. It can be made with any number of ingredients, including chilies and various seasonings.
Kaffir lime leaves add an amazing citrus quality to the dish and I don't recommend leaving them out. However, if you absolutely need to, substitute another 2 teaspoons of fresh lime juice.
Step by Step Directions
Remove the tofu from the package and squeeze it lightly between paper towels to remove excess moisture.
Slice it into ½" cubes and pat dry with paper towels again if it is still moist.
Heat the coconut oil in a non stick skillet over medium heat and add the tofu.
Fry on all sides until light brown, about 3-4 minutes. Remove and set aside.
Add the onions and garlic to the skillet and cook 2-3 minutes, until softened.
Add the tomato and cook 1 minute.
Add the sambal, kaffir lime leaves, soy sauce, coconut sugar and bring to a simmer.
Add the tofu back in, gently toss to coat with the sauce and simmer for 3-5 minutes.
Remove from heat and serve with steamed rice, fresh cilantro and a squeeze of fresh lime juice.
Expert Tips
- Make sure you use a nonstick skillet or well seasoned wok to fry the tofu or it will stick and make a mess.
- Firm tofu works best for this dish because it holds its shape and doesn't fall apart as easily as other types of tofu.
- Fresh chili peppers will give your Sambal Tofu a nice kick if you want additional spice. If you can't find fresh chili peppers, you can use dried chili flakes instead.
- You want to cook the tofu just enough so that it's slightly browned on the outside but still soft on the inside. Overcooking the tofu will make it tough and dry.
- Sambal Tofu is traditionally served with rice, which helps to balance out the spice from the chili peppers.
Common Questions
Sambal is a spicy Indonesian condiment that is typically made with garlic, chili peppers, shallots, and other flavorful seasonings.
There is no set amount of time for marinating tofu. The length of time will depend on the recipe and your personal preferences. In general, it's best to let the tofu marinate for at least 30 minutes, though you can let it sit in the marinade overnight or even longer if desired.
There is some debate about whether or not it is safe to eat raw marinated tofu. Some people believe that consuming raw tofu can increase the risk of foodborne illnesses like salmonella and E. coli, since these bacteria thrive in the conditions created by a marinade.
Storage Instructions
Sambal Tofu should be stored in an airtight container in the refrigerator for up to 3-4 days.
To prevent it from spoiling, try to consume it within this time frame or freeze it if you won't be able to use it right away.
When ready to eat, thaw at room temperature or gently reheat in a skillet over low heat.
More Tofu Recipes
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Recipe
Sambal Tofu
Ingredients
- 8 ounce block of medium firm tofu
- 1 tablespoon coconut oil
- 3 garlic cloves minced
- 2 tablespoons sambal
- 1 small onion sliced
- 1 large tomato chopped
- 3 kaffir lime leaves
- ¼ cup soy sauce
- 2 tablespoons coconut sugar
- Fresh lime (for serving)
- Steamed jasmine rice (for serving)
- Fresh chopped cilantro (for serving)
Instructions
- Remove the tofu from the package and squeeze it lightly between paper towels to remove excess moisture.
- Slice it into ½" cubes and pat dry with paper towels again if it is still moist.
- Heat the coconut oil in a non stick skillet over medium heat and add the tofu.
- Fry on all sides until light brown, about 3-4 minutes. Remove and set aside.
- Add the onions and garlic to the skillet and cook 2-3 minutes, until softened.
- Add the tomato and cook 1 minute.
- Add the sambal, kaffir lime leaves, soy sauce, coconut sugar and bring to a simmer.
- Add the tofu back in, gently toss to coat with the sauce and simmer for 3-5 minutes.
- Remove from heat and serve with steamed rice, fresh cilantro and a squeeze of fresh lime juice.
Expert Tips:
- Make sure you use a nonstick skillet or well seasoned wok to fry the tofu or it will stick and make a mess.
- Firm tofu works best for this dish because it holds its shape and doesn't fall apart as easily as other types of tofu.
- Fresh chili peppers will give your Sambal Tofu a nice kick if you want additional spice. If you can't find fresh chili peppers, you can use dried chili flakes instead.
- You want to cook the tofu just enough so that it's slightly browned on the outside but still soft on the inside. Overcooking the tofu will make it tough and dry.
- Sambal Tofu is traditionally served with rice, which helps to balance out the spice from the chili peppers.
Nutrition
harry
I really liked this. It had the perfect amount of spice and was delicious.
Danielle
So glad to hear it!