Wednesday, December 15, 2010
Sambal Goreng Tahu Tempe - Tofu & Soy Bean Cake in Chilli Paste
Another "keeping it real" post.
No food styling, no pretty utensils, no pretty food pictures.
This is how dinners are consumed in the haus of Mochachocolata-Rita.
Additionally, since the arrival of baby Marcus, dinner duration has been reduced from 15 minutes (!) to generally under 5 minutes (!!!)
(We know, we know...eating too fast is unhealthy T_T)
But don't underestimate this ugliness.
This is what I always call ugly delicious.
Extremely tasty and addictive. Those who avoid carb should kiss this dish goodbye, as it would be hard to limit ourselves to eat less rice. I ate triple portion of rice because of this dish!
Although this dish is vegetarian, you'll get enough protein from the tofu puffs and tempe.
- 1 block of tempe, cut into chunks (1x1x3cm)
- 10 tofu puffs, halved (or 1 block of firm tofu cut into cubes)
- oil, salt and pepper
Simple chilli paste
- 1 tomato (optional)
- a handful of chillies (remove seeds and choose less hotter varieties if you don't want it too spicy)
- 2 garlic
- 4 shallot
- oil, salt, pepper, sugar, ground corriander
Lightly season and pan fry tempe cubes until they're a bit browned, set aside (you can totally skip this step to minimize the use of oil). Throw all the chilli paste ingredients into a food processor and pulse until everything's mixed well but it doesn't need to be fine and smooth. Heat up a bit of oil, add paste, add tofu and tempe chunks, season with salt, pepper, sugar and ground corriander, mix well, serve with lotssss of rice.
...and reaching out for another bowl of rice yet again.