Spicy Shrimp and Tofu Stir-Fry with Sambal

Sambal Goreng Udang dan Tahu (Shrimp and Tofu in Spicy Sambal)

Ingredients:

Spice Paste (Bumbu Halus):

Instructions:

1. Prepare the Shrimp: Begin by thoroughly washing the shrimp, removing the heads, shells, and veins as desired. Set aside once cleaned.

2. Fry the Tofu: Slice the tofu into medium-sized cubes. Heat some oil in a pan, and fry the tofu pieces until they are golden and half-cooked. Remove from the pan and set aside.

3. Make the Spice Paste: For the spice paste, use a mortar and pestle (or blender) to grind the red chilies, bird’s eye chilies, shallots, garlic, and tomato into a smooth paste.

4. Cook the Sambal: Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the spice paste and sauté it until fragrant and the raw scent of the chilies and garlic fades, which should take about 5–7 minutes.

5. Add Shrimp: Once the spice paste is fully cooked, add the shrimp to the pan. Stir well and pour a small amount of water (just enough to keep the shrimp moist) into the pan. Bring the mixture to a simmer, allowing the shrimp to cook through and absorb the flavors.

6. Season: Add sugar and salt to taste, stirring to ensure the seasoning blends evenly into the dish.

7. Combine with Tofu: Once the shrimp is cooked and the sauce has thickened slightly, add the pre-fried tofu to the pan. Mix everything together and let it simmer for another 3–5 minutes, allowing the tofu to soak up the spicy sambal.

8. Taste and Adjust: Taste the dish and adjust seasoning if necessary. Once the flavors have melded, and the sambal is rich and flavorful, remove the pan from heat.

9. Serve: Sambal Goreng Udang dan Tahu is now ready to be served. Enjoy it warm with steamed rice for a satisfying and spicy meal.

Tips:

• Adjust the number of chilies to your preferred heat level. You can use fewer bird’s eye chilies for a milder version.
• Tofu can be substituted with tempeh or other protein sources like boiled eggs if desired.