Sambal Goreng Santan Tahu - Tahu cooked in spicy coconut milk

Ingredients

• 2 blockstofu
• 2 tbspsambal ulek (see recipe)
• 6shallots
• 4 clovesgarlic
• 500 mlcoconut milk
• 500 mlbeef stock
• ½ tspsalt
• ½ tsppepper
• 3 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Dice the tofu. Finely slice the shallots and garlic.

2. 2

   Fry the aromatics

   Heat the oil in a wok and fry the shallots and garlic for 2 minutes.

3. 3

   Cook the sambal

   Add the sambal and fry for 1 minute more.

4. 4

   Add the tofu

   Add the tofu and fry briefly.

5. 5

   Simmer the sauce

   Pour in the coconut milk and stock. Simmer gently until the tofu is cooked and the sauce has thickened.

6. 6

   Season and serve

   Stir in the salt and pepper, then serve.

What is sambal goreng santan tahu?

This Indonesian-style dish combines tahu, or tofu, with sambal and santan, the Indonesian term for coconut milk. It is cooked as a gentle stew rather than a dry stir-fry, with the sauce reducing around the tofu.

Here, shallots and garlic are fried before the sambal goes in, giving the coconut milk and beef stock a savoury, spicy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Tofu provides much of the protein, while coconut milk and oil contribute most of the fat; rice served alongside would add carbohydrates. Pair a portion with steamed rice and vegetables, adjusting the rice to suit your appetite.

Build flavour in the wok

Aromatics: Slice the shallots and garlic finely so they soften and flavour the oil during their short fry.

Sambal: Fry it for a minute after the aromatics. This briefly cooks the chilli paste before the liquid ingredients are added.

Choose and handle the tofu

Tofu: The recipe does not specify a type, so use tofu that holds its shape when diced and simmered.

Frying: Add the pieces after the sambal and fry them only briefly, as directed. Stir carefully later to help keep the cubes intact.

Let the sauce reduce gently

Simmer: Keep the mixture at a gentle simmer after adding the coconut milk and stock. A hard boil can make the sauce reduce too quickly before the tofu is cooked through.

Doneness: The tofu should be hot throughout, and the sauce should look thicker than it did when first poured into the wok. The method gives no fixed simmering time, so use these cues.

Balance the seasoning

Salt and pepper: Add them towards the end, as the beef stock and sambal may already contribute salt and heat. Taste the sauce before serving and adjust only if needed.

What to serve with it

Rice: Serve with steamed rice to soak up the coconut sauce. Plain rice also gives the sambal’s heat and the sauce’s richness room to stand out.

Vegetables: A simply cooked green vegetable or fresh cucumber alongside makes the meal feel more balanced without competing with the stew.

Recipe notes & tips

• Finely slice the shallots and garlic so they soften quickly.
• Fry the sambal for the full minute before adding the tofu.
• Keep the simmer gentle once the coconut milk and stock are in the wok.
• Stir carefully so the tofu cubes are less likely to break.
• Taste the sauce before adding the salt, especially if your stock is seasoned.

Variations

• Use vegetable stock: Swap it for the beef stock to make the sauce meat-free.
• Adjust the heat: Use less sambal for a milder sauce or more for a hotter one.
• Add greens: Stir in a handful of leafy greens near the end and cook until wilted.
• Serve with rice: Add steamed rice alongside to make the sauce go further.
• Use firm tofu: Choose a firm variety if you want the cubes to hold their shape well.

Common mistakes to avoid

• Burning the aromatics: Keep the heat controlled and stir as the shallots and garlic fry.
• Skipping the sambal fry: Cook it for 1 minute after adding it so it is briefly fried before the liquids go in.
• Boiling too hard: Lower the heat to a gentle simmer so the sauce reduces gradually.
• Breaking the tofu: Fry it briefly and stir gently once it is in the sauce.
• Seasoning too early: Taste near the end before adding the salt, as the stock and sambal may already be salty.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until hot throughout, stirring carefully; add a little water if the sauce has thickened too much.

Frequently asked questions