Spicy Thick Soy Sauce Tofu (Tahu Kecap Kental Pedas)
Ingredients
| Quantity | Ingredient |
|---|---|
| 5 pieces | Firm tofu |
| 4 tablespoons | Sweet soy sauce (kecap manis) |
| 4 cloves | Shallots (bawang merah) |
| 1 clove | Garlic (bawang putih) |
| 4 pieces | Red curly chili peppers (cabe merah kriting) |
| 2 pieces | Bird’s eye chili (cabe lombok) |
| 1 teaspoon | Cornstarch (tepung maizena) |
| 1 teaspoon | Granulated sugar |
| 1 teaspoon | Flavor enhancer (penyedap rasa) |
| A pinch | Salt |
Instructions
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Prepare the Tofu: Begin by cutting the firm tofu into small cubes, ensuring each piece is even for consistent cooking.
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Blend the Base: In a blender, combine the red curly chilies, shallots, and garlic. Blend until you achieve a smooth paste.
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Chop the Bird’s Eye Chili: Roughly chop the bird’s eye chilies to add texture and additional heat.
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Mix the Cornstarch: In a small bowl, dissolve the cornstarch in a little water, creating a slurry for thickening.
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Sauté the Aromatics: Heat oil in a wok or skillet over medium heat. Add the chopped bird’s eye chili and the blended spice paste. Sauté until fragrant and the mixture is well-cooked.
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Incorporate the Cornstarch: Once the spices are aromatic, pour in the cornstarch slurry and stir well to combine.
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Combine Tofu and Seasonings: Add the tofu cubes to the skillet, then drizzle in the sweet soy sauce, salt, sugar, and flavor enhancer. Stir gently, tasting as you go to achieve your preferred flavor balance.
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Finish Cooking: Allow the mixture to cook until everything is heated through and the sauce thickens, ensuring the tofu is well-coated.
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Serve: Your Spicy Thick Soy Sauce Tofu is now ready to be served! Enjoy this delicious dish as a main or side, perfect with steamed rice.
Nutritional Information
| Serving Size | Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|---|
| 1 serving | Approx. 150 | 10g | 10g | 8g |
Indulge in this rich and flavorful dish that brings together the perfect balance of sweetness and spice!
