Sri Lankan Devilled Tofu
Sri Lankan Devilled Tofu
Course:
Main Dish
Cuisine:
South Asian
Ingredients
- 2 tbsp ginger and garlic paste (or 3 clv fresh minced and 1 inch grated)
- 1 onion, chopped into large chunks
- 2 tomatoes, chopped small
- 1 jalapenos, sliced thin
- 1 tbsp soy sauce
- 1 1/2 tbsp sweet chili sauce
- 3 tbsp ketchup
- 1 1/2 tsp vegan fish sauce (omit if unavailable)
- 2 tsp sambal chili
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 red bell pepper, chopped large
- 1 green bell pepper, chopped large
- 10 fresh curry leaves,
- 1 handful fresh cilantro (optional)
Marinade
- 16 oz super dense high protin tofu, (or extra firm pressed), cubed
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 4 tsp sambal chili
Instructions
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Cube tofu and mix with marinade. Let sit for about 30 minutes.
-
Heat some oil in a heavy bottom skillet (will try without oil soon and update if it's tasty). Fry tofu until brown on all sides and remove.
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Add ginger and garlic paste, (or fresh) and stir for 30 seconds. 2 minutes if using fresh.
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Add chopped onions and cook for 2 minutes.
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Add tomatoes and cook until reduced.
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Next add jalapenos, soy sauce, sweet chili, ketchup, fish sauce, sambal, salt and pepper. Cook for about 2 minutes.
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Add fried tofu, bell peppers, and curry leaves. Cook for a few minutes until the peppers are crisp tender. Do not over cook.
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Garnish with fresh cilantro if desired.