Sambal Fried Beancurd with Sugar Snap Peas
Sambal fried beancurd (tau kwa) is a wonderful dish to go with steamed rice. Once in a while, I like to go meatless, and this recipe is excellent for that because the beancurd provides all the protein you need in place of meat. The spiciness of the sambal paste is a nice contrast to the sweet tasting peas. I love this combination of ingredients.
I used my home made sambal belachan (pictured above) as a base for this dish. It is such a handy condiment to keep in the fridge – not only can it be used as a condiment, it is great for stir-fries just like this dish.
Tofu is my all time favoruite..but I don’t think I ever had them with sambal. Must give it a try!
Such a great idea to have some sweet to set off the sour tanginess of sambal. And your belachan sounds/looks gorgeous. Think I’ll make some soon…
This certainly is one dish I would enjoy! Love the combination with dried shrimp paste.
Nice combo! Love your choice of deep-fried tofu, which all become spicy cubes in good shapes : ).
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Mmm…anything with sambal won’t go wrong :) I would eat it all.
This looks great! I’m going to be in Singapore in September and can’t wait to explore all the great food there!
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Looking for this for a while. Steps here are really easy to follow. My Sambal Bean curd was perfect.
thanks pal ;) you can substitute the dried shrimps with some mushroom seasoning powder if u need more flavour.