Sambal Kering Tofu
Makan Tengah Hari • Malaysia
How to Make Sambal Kering Tofu (Traditional & Healthy Version)
Sambal Kering Tofu is a vibrant vegetarian dish that beautifully captures the essence of Malaysian multicultural cuisine. Popular across Malaysia, especially in homes that embrace plant-based eating, this dish features firm tofu stir-fried until golden, then tossed in a fragrant, spicy sambal sauce crafted from local chili, shallots, garlic, and a touch of lemongrass. The result is a satisfying, protein-rich meal that’s both hearty and healthy. Malaysian sambal is more than just a condiment; it’s a celebration of local flavors and ingredients like cili kering (dried chilies), bawang merah (shallots), and daun limau purut (kaffir lime leaves). This dish is a staple for lunch (makan tengah hari), often enjoyed with steamed rice or as part of a larger vegetarian spread. Its bold, umami-packed flavors are balanced with the natural creaminess of tofu, making it a crowd-pleaser for vegetarians and sambal lovers alike. With its minimal use of oil and plenty of plant-based protein, Sambal Kering Tofu is a great lunch option for those seeking healthy, authentic Malaysian food.
Bahan-bahan(untuk 1 medium plate with rice and tofu sambal)
- 300g Firm tofu (Tauhu keras, cut into cubes)
- 8 pieces Dried red chilies (Cili kering, soaked & deseeded)
- 5 cloves Shallots (Bawang merah)
- 3 cloves Garlic (Bawang putih)
- 1 stalk Lemongrass (Serai, white part only, sliced)
- 2 leaves Kaffir lime leaves (Daun limau purut, thinly sliced)
- 1 tbsp Light soy sauce (Kicap cair)
- 1 tsp Palm sugar (Gula Melaka, grated)
- 1 tbsp Cooking oil (Minyak masak, preferably canola or sunflower)
- 1/4 tsp Salt (Garam, to taste)
Arahan
- 1
Pat dry tofu cubes with kitchen paper, then pan-fry with 1/2 tbsp oil on medium heat until golden and crisp on all sides. Set aside.
7 minutes
Fry in batches for best crispiness.
- 2
Blend dried chilies, shallots, garlic, and lemongrass into a coarse paste. Add a splash of water if needed.
5 minutes
Soak chilies in hot water for easier blending.
- 3
Heat remaining oil in wok. Add the blended sambal paste and sauté over medium heat until aromatic and oil separates, about 5 minutes.
5 minutes
Stir continuously to prevent burning.
- 4
Add kaffir lime leaves, palm sugar, and salt. Stir well until sugar dissolves and sambal thickens.
2 minutes
Kaffir lime leaves add a citrusy fragrance; do not skip.
Kenapa hidangan ini sihat
This dish is a healthy choice because it is high in protein, low in saturated fats, and contains no cholesterol. Using firm tofu as the main source of protein supports muscle growth and repair. The sambal is made with fresh, natural ingredients, and uses little oil, making it suitable for weight management and heart health. Plus, it’s fully vegetarian and can be made vegan with a simple tweak.
Sambal Kering Tofu is rich in plant-based protein from tofu, making it an excellent meatless alternative for lunch. Tofu supplies essential amino acids, calcium, and iron, while the chilies and lemongrass contribute antioxidants and vitamins such as vitamin C. Minimal oil and the absence of deep-frying keep the fat content low. The dish is gluten-free if tamari is used, and offers dietary fiber thanks to the use of local herbs and aromatics.
Petua
- 💡Tip 1: Use extra-firm tofu for best texture and less water release.
- 💡Tip 2: For a smokier sambal, roast the chilies before blending.
- 💡Tip 3: Adjust chili quantity to control spiciness without losing flavor.
Penyimpanan & hidangan
Store cooled Sambal Kering Tofu in an airtight container in the fridge for up to 3 days. Reheat gently in a pan before serving. Not suitable for freezing as tofu may change texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
