56min 4 ppl
Tofu Masak Merah
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 6 steps
Medium: 31–60 min or 7–12 steps
326 kcalper person
Protein 14g
Carbs 18g
Fats 22g
About this dish
Malay braised tofu in a vivid red sauce of blended chilli, tomato and shallot, mellowed with a splash of coconut milk until glossy and richly spiced.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves4
- Fresh Ginger15 g
- Tomatoesblended3
Plant Proteins
- Firm tofucubed and pan-fried until golden600 g
Tins & Jars
- Coconut Milk150 ml
Dried Goods
- Sugar10 g
Spices & Seasonings
- Dried Red Chilliessoaked and blended8
Oils & Condiments
- ketchup40 ml
- Vegetable Oilplus extra for frying the tofu40 ml
Utensils
- Blender
- Wok
- Chopping board
- Sharp knife
Method
1
Pan-fry the cubed tofu in a little oil until golden on all sides, about 6 minutes, then set aside.
Approx. 6 minutes
2
Blend the soaked chillies, shallots, garlic, ginger and tomatoes into a smooth paste.
Approx. 8 minutes
3
Heat the vegetable oil in a wok and fry the blended paste for 10 minutes until darkened and the oil separates.
Approx. 10 minutes
4
Stir in the ketchup, coconut milk and sugar, and bring to a simmer.
Approx. 4 minutes
5
Add the fried tofu and turn to coat well in the sauce.
Approx. 3 minutes
6
Cover and simmer for 10 minutes until the sauce has thickened and clings to the tofu.
Approx. 10 minutes
