Serves 3 to 4
Ingredients:
- Firm Tofu, 350 grams
- Cooking Oil, 2 tablespoons
- Minced Garlic, 3 teaspoons
- Shrimp Paste, 1 teaspoon
- Water, 150ml
- Brown Sugar, 4 tablespoons
- Kecap Manis (sweet soy sauce), 4 tablespoons
- Chili Padi, 2 (finely chopped)
- Peanuts, 200 grams (coarsely chopped)
- Cucumber, ½ (shredded)
- Fried Shallots, to garnish
Instructions:
- Pat dry the firm tofu with kitchen towels.
- In a 24cm Thermos® KFH-024 Deep Non-Stick Frying Pan, heat cooking oil over low-medium heat for about 2 to 3 minutes.
- Pan-fry the tofu cubes in a single layer for about 8 minutes, until browned and crispy on all sides. Remove and set aside for later use.
- Using the same Non-Stick Frying Pan, add in minced garlic, shrimp paste and fry for 1 minute until fragrant.
- After 1 minute, add in water, brown sugar, kecap manis, chili padi, and bring contents to a boil. Once boiling, add in coarsely chopped peanuts and let it continue to simmer for 5 minutes until the sauce thickens.
- Place the pan-fried tofu on a serving plate and pour the sauce on top.
- Before serving, garnish with shredded cucumber and fried shallots. Enjoy!
Notes:
- The recipe is improvised from an original recipe, courtesy of vforveganista.com.
- This recipe is based on using a Thermos® KFH-024 Deep Non-Stick Frying Pan. You may adjust the ingredients quantity based on the capacity of the frying pan.
Recipe and photos courtesy of Thermos Singapore team.