Delicious fiery tofu stir fry with tofu veggies and spicy sauce with sambal oelek and soy sauce. Goes well with bowl of rice.
For me tofu and its non-vegan counterpart Paneer are bland, however if you dunk them with spices then they taste best. My hubby hates Paneer Indian cheese and says it is a punishment, when I make dishes with it. And I will have to eat most of the dish. But Tofu, he loves it if cooked with spices or in the form gravy. Usually I make curries with tofu, for a change I decide to try fiery tofu stir fry which I got the recipe from book “Burma Super Star”
I have developed a liking for Burmese cuisine, after I tried few of their recipes as it has spice touch just like Indian cuisine with uniqueness of adding fish sauce, oyster sauce in it. This recipe also has oyster sauce, if you want to make full vegetarian skip that. As the name suggest it is fiery with Sambal oelek, a spicy Southeast Asian Chile sauce made from hot red Chile peppers, salt and sometimes vinegar. I love it and usually add it to breakfast rice noodles. I will share the recipe if I get time to photograph it. As usually, I would think there would be enough to photograph it after the breakfast but there is hardly anything left. As I have only one kind of soy sauce I used that that. If you have dark and light soy sauce, then use that.
This stir fry has not only sliced tofu, but also has red bell pepper and green beans. It is a perfect side for a bowl of rice. This stir fry uses Chinese dry-frying technique in which food is fired, the drained is oil and then stir-fried with seasoning. This way tofu and vegetables will retain its perfect structure and carry the spicy sauce.
Make sure to use extra firm tofu so that it can hold the shape. And this sauce is versatile you can use it in meat and fish. I love it and going to try it in other recipes too. If you want to make a change to your normal tofu recipes, then give this one a try and let me know how it turned out.
Fiery Tofu Stir Fry
- 1 ½ tablespoon chili garlic sauce/sambal oelek
- 1 ½ tablespoon soy sauce
- ¾ tablespoon oyster sauce
- 1 teaspoon distilled white vinegar
- 1 teaspoon sugar
- 2 tablespoon canola oil
- 1 cup green beans
- 4-6 oz extra firm tofu sliced into bite size stripes
- 1 half red bell pepper seeded and sliced into thin strips
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- Basil leaves I didn’t add it as I don’t have it hand
- In a bowl add the chili garlic sauce/ sambal oelek, soy sauce, oyster sauce, vinegar and sugar. Mix well and set aside.
- In a skillet heat oil over medium heat and add green beans and stir well so that oil gets coats the beans and begin to blister about 1 minutes. To this add bell pepper and fry for another 1 minute, then add tofu and fry until tofu get slightly brown. Transfer the tofu and veggies into a plate.
- Bring back the skillet to heat and add minced garlic and ginger and stir-fry for about 20 seconds, return tofu and vegetables to the skillet and pour in the sambal mixtures. Cook for a minute or so until the tofu is nicely coated in the sauce. Stir in the basil ( if you have in hand ) and enjoy.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.