Tofu Steaks In Peanut Sambol

40 mins

Serves 6 Units

Author: Rajni Ram

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Sambol/ Sambal is a Sri Lankan style sauce that is made with Chilli Peppers, coconut, and sugar. There are many variations of this curry/ sauce. In this recipe I have used Peanuts instead of coconut.

This recipe is adapted and inspired from the recipe of a dear friend and fellow food blogger Dreusilla. Dru, is an amazing cook and creates easy, and delicious recipes. She had shared this recipe of Tofu Steaks in Peanut Sambol, in her social media handle, and I instantly liked it. I knew then that this recipe must feature in my blog. I requested her to let me blog the recipe and she readily agreed. I’m sharing her blog link below.

https://casualcookbydru.blogspot.com/?m=1

Coming to the recipe, I have tried it many times since I first saw it, and believe me when I say, this is by far the best way to get the Tofu in. Tofu is an acquired taste for many. Simultaneously, I also tried this recipe with Paneer/ Cottage Cheese, and couldn’t tell the difference. So, Paneer works fine too. I have modified the recipe slightly to suit the Indian taste.

This recipe is a simple one and uses basic everyday ingredients.

Tofu- Firm Tofu works best for this recipe. Just dab the excess moisture away with pepper towels off the Tofu, and it’s ready to use.

Palm Jaggery- while the original recipe asks for Palm Jaggery, brown Sugar, Jaggery or honey can also be substituted. I have used brown sugar.

Red Chilli Sauce- for convenience I used store bought Red Chilli sauce. This can be substituted with Red Chilli paste, as per taste.

Since this is a Peanut Sambol, goes without saying that the peanuts impart a wonderful nutty flavour and texture to thus dish. While the original recipe uses crushed peanuts, I used Peanut butter for convenience. Peanut butter has an intense flavor compared to crushed peanuts.

Tamarind Paste- just a little amount helps balance the sweet, and hot flavours.

Pearl Onions/ Shallots- they work magic on this dish. I had once used regular Red onions, and there was far too much moisture in the Sambol. Shallots are pungent and have less moisture content. This gives a nice texture to the dish.

Til Oil/ Sesame oil- the Tofu pan fried in Sesame oil is so flavourful. You must taste it to believe it.

The Tofu Steaks in Peanut Sambol is a great party snack, a Vegan option to serve at get togethers. Weight watchers will love it. Overall it is a healthy dish, with loads of flavors and textures.

While you are here I request you to have a look at other snack recipes on the blog like- Semolina Cheese Balls, Mirchi Bajji, Patre, Kothimbir Wadi, Savory Muffins, and more.

Ingredients

Firm Tofu- 2 blocks ( approximately 200 gm each)
Red Chilli Sauce 1 tbsp
Peanut Butter 1.5 tbsp ( use a grainy version if possible)
Brown Sugar/ Palm jaggery/Honey 1 tbsp
Tamarind Paste 1 tsp
Red Chilli powder/Paprika powder 1 tsp
Sesame oil/any other edible oil for pan frying the Tofu
Garlic 4-5 cloves minced
Shallots/Pearl onions 10-12 numbers minced
Spring Onion greens for garnish

Remove the Tofu block from the packing, rinse in water, and use paper towels to dab the excess moisture away. I wrap it up in paper towels for 10 minutes, before I start. Now cut the Tofu into cubes (I cut a block into 4 cubes), and pan fry in Sesame oil until golden. Drain on absorbent paper.
Now put he pearl onions into a mincer, and mince to a coarse texture.
Next, to a bowl add the red chilli sauce, peanut butter, brown sugar, tamarind paste, and mix every thing well. Set this Sambol paste aside until further use.
Now to the same oil in which the Tofu was fried, add the garlic mince and saute for 30 seconds. Add the onion mince to this and saute until transparent. The onions need not be browned.
Now add the prepared Sambol paste to the sauted onion. Further add red chilli powder, salt, and stir nicely. Let the sauce cook for a minute. Now add 2 tbsp water, and give the sauce a stir.
Let the sauce cook and come to a semi dry consistency. Now add the tofu cubes and cook covered for 2 minutes on low flame. Stir and cook covered for another minute. Remove lid and check consistency. If there is any moisture, let it evaporate. The sauce should stick to the tofu, and should not be runny like a gravy. Turn off the flame and garnish with spring onion greens. Enjoy as a starter or as ameal with some salad on the side.

Remove the Tofu block from the packing, rinse in water, and use paper towels to dab the excess moisture away. I wrap it up in paper towels for 10 minutes, before I start. Now cut the Tofu into cubes (I cut a block into 4 cubes), and pan fry in Sesame oil until golden. Drain on absorbent paper. Now put he pearl onions into a mincer, and mince to a coarse texture. Next, to a bowl add the red chilli sauce, peanut butter, brown sugar, tamarind paste, and mix every thing well. Set this Sambol paste aside until further use. Now to the same oil in which the Tofu was fried, add the garlic mince and saute for 30 seconds. Add the onion mince to this and saute until transparent. The onions need not be browned. Now add the prepared Sambol paste to the sauted onion. Further add red chilli powder, salt, and stir nicely. Let the sauce cook for a minute. Now add 2 tbsp water, and give the sauce a stir. Let the sauce cook and come to a semi dry consistency. Now add the tofu cubes and cook covered for 2 minutes on low flame. Stir and cook covered for another minute. Remove lid and check consistency. If there is any moisture, let it evaporate. The sauce should stick to the tofu, and should not be runny like a gravy. Turn off the flame and garnish with spring onion greens. Enjoy as a starter or as ameal with some salad on the side.

Notes:

Firm Tofu works best for this recipe. Just dab the excess moisture away with pepper towels off the Tofu, and it’s ready to use.
Brown Sugar can be substituted with palm sugar, coconut sugar, honey.
Peanut Butter can be substituted with crushed peanuts.
If using peanut butter, I recommend using a grainy one.
Any store bought red chilli sauce will work for this recipe.
Sesame oil imparts a lot of flavour to the dish. Alternatively, any other edible oilcan be used.