DEEP-FRIED TOFU, COARSE SHRIMP SAMBAL AND CUCUMBER SALAD

This dish was inspired by my recent trip to New York City where we had amazing fried tofu with chilli sauce. Back in Australia, I ran into some Malaysian ladies at my local Asian grocery store, and told them what I was trying to recreate. They were happy to show me the correct ingredients and lend a few tips as well — thanks ladies! After playing with the recipe, this is what I came up with. The sambal can be used as a base for curries, fried rice, or served with fish and chicken.

PREPARATION TIME: 35 MINUTES

COOKING TIME: 20 MINUTES

SERVES: 4

WHAT’S IN IT?

2 tablespoons peanut oil

350 g (12 oz) block firm tofu, pat dried

2 Lebanese (short) cucumbers, halved and then quartered lengthways

115 g (4 oz/1 cup) bean sprouts

1/2 cup coriander (cilantro) leaves

1/2 long red chilli, seeded and thinly sliced

2 cm (3/4 inch) piece of lemongrass, white part only, finely sliced

Sambal:

50 g (13/4 oz) dried shrimp

10 g (1/4 oz) dried chillies, seeds removed

1/2 ripe tomato, roughly diced

1 clove garlic

2 cm (3/4 inch) piece of fresh ginger, about 10 g (1/4 oz), peeled and grated

3 red Asian shallots

1 teaspoon sugar

2 teaspoons fish sauce

2 tablespoons peanut oil

vegetable oil, for drizzling

Dressing:

1 tablespoon fish sauce

1 tablespoon rice vinegar

juice of 1/2 lime

1 teaspoon caster (superfine) sugar

1/2 teaspoon sesame oil

PUTTING IT ALL TOGETHER:

1.   To make the sambal, soak the shrimp and chillies separately in warm water for 10 minutes, then drain and thoroughly rinse. Place the shrimp in a stick blender and pulse until you have a coarse sandy texture. Adding a little water if needed. Remove and place in bowl until needed.

2.   Blend the chilli and tomato with a stick blender until you have a paste. Remove and set aside. Add the garlic, ginger, shallots, sugar and fish sauce to the blender and process until you have a paste.

3.   To finish the sambal, heat 2 tablespoons of peanut oil in a large wok over high heat. Add the garlic, ginger and shallot paste and stir for 30 seconds or until fragrant. Add the chilli paste and cook for another 3–4 minutes. Next add the shrimp and stir-fry for another 2 minutes or until well combined. Remove from the heat, cool slightly, then transfer to a small jar and cover with vegetable oil.

4.   To make the dressing, combine all the ingredients in a small bowl.

5.   Heat another 2 tablespoons of peanut oil in a large non-stick frying pan over medium–high heat. Gently place the tofu into the hot oil and cook for 2 minutes on each side or until golden. Drain on paper towel, cut into 4 slices and sprinkle with sea salt.

6.   To serve, place the cucumber and bean sprouts in a large bowl, add just enough dressing to coat and gently toss. Divide among plates and sprinkle with coriander, chilli and lemongrass. Serve with tofu and a dollop of shrimp sambal.

NOTES: