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Egg Tofu with Sambal
Makan Tengah Hari • Malaysia
How to Make Egg Tofu with Sambal (Traditional & Healthy Version)
Egg Tofu with Sambal is a beloved vegetarian dish in Malaysia, celebrated for its rich, spicy flavors and smooth texture. Originating from Malaysia's vibrant multicultural cuisine, this dish combines the delicate creaminess of homemade egg tofu with the bold, aromatic sambal—a signature chili paste infused with local ingredients like lemongrass, cili padi, and shallots. Sambal is central to Malaysian cooking, reflecting the nation's love for spicy condiments and its harmonious blend of Malay, Chinese, and Indian culinary traditions. This dish is often enjoyed during lunch, especially in households seeking a nutritious yet flavor-packed meal. It’s a great choice for those wanting to embrace Malaysian flavors in a health-conscious way, as it features plant-based protein from tofu and a medley of local vegetables. Using fresh herbs and spices such as daun limau purut (kaffir lime leaves) and pandan, Egg Tofu with Sambal delivers a complex taste that’s both comforting and exciting. The recipe is designed to be easy, making it accessible for home cooks who wish to savor authentic Malaysian cuisine while keeping their meals light and nutritious.
Bahan-bahan(untuk 1 medium-sized plate per person)
- 200g Egg tofu (Tauhu telur)
- 2 pieces Red chili (Cili merah)
- 1 piece Bird’s eye chili (Cili padi)
- 3 pieces Shallots (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 1 stalk Lemongrass (Serai)
- 2 leaves Kaffir lime leaves (Daun limau purut)
- 1 tablespoon Soy sauce (Kicap)
- 1 tablespoon Cooking oil (Minyak masak)
- 1 piece Pandan leaf (Daun pandan, knotted) - pilihan
- 1/4 teaspoon Salt (Garam)
- 1/2 teaspoon Sugar (Gula) - pilihan
Arahan
- 1
Slice egg tofu into thick rounds. Pat dry with kitchen towel to remove excess moisture.
3 minutes
Dry tofu well to ensure it fries evenly and stays crispy.
- 2
Heat 1/2 tablespoon oil in a non-stick pan. Gently pan-fry tofu slices until golden on both sides. Remove and set aside.
5 minutes
Use minimal oil for a healthier option; avoid overcrowding the pan.
- 3
Blend or pound red chili, bird’s eye chili, shallots, garlic, and lemongrass into a coarse paste.
4 minutes
Add a splash of water if needed to help blending.
- 4
Heat remaining oil. Sauté spice paste with kaffir lime leaves and pandan leaf until fragrant and oil separates.
4 minutes
Low heat brings out the aroma without burning the paste.
Kenapa hidangan ini sihat
This recipe is health-conscious due to its low fat content, high protein from egg tofu, and abundance of vitamins and minerals from fresh local ingredients. The sambal is made without belacan (shrimp paste), making it vegetarian-friendly and suitable for calorie tracking. By pan-frying instead of deep-frying, you reduce unnecessary fats, making Egg Tofu with Sambal a wholesome lunch option.
Egg Tofu with Sambal is a nourishing dish, providing a good source of plant-based protein from tauhu telur. The use of chilies and lemongrass offers antioxidants and vitamin C, while shallots and garlic are rich in phytonutrients. Minimal oil ensures lower saturated fat, and pandan, kaffir lime leaves, and soy sauce add flavor without excessive calories. This meal supports cardiovascular health and offers dietary fiber from herbs and spices.
Petua
- 💡Tip 1: Use fresh pandan and lime leaves for authentic aroma.
- 💡Tip 2: Adjust chili level according to your spice tolerance.
- 💡Tip 3: For extra flavor, garnish with chopped coriander or spring onion.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve tofu texture. Sambal can be made ahead and kept for up to 5 days.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 310.0 kcal |
