‘Balance is not something you find, it’s something you cultivate’
This is a great dish, balanced between the sweet cooling coconut rice and the spicy sambal tofu. It will transport you to Indonesia where Sambal originates from.
It doesn’t take long to make, as you can stir fry the tofu as you are cooking the rice. Mr B likes the sticky sweet coconut rice so much, that I make a double portion and he eats it for breakfast.
Ingredients
Serving: 2 servings
For the tofu
- 1 14-oz block extra firm tofu
- 2 Tbsp. sambal oelek
- 2 Tbsp. tamari
- 2 cloves garlic, crushed (optional)
- 2 Tsp. maple syrup
- ½ lime
- 2 Tbsp coconut oil
- ¼ cup unsweetened shredded coconut
For the rice
- 1 cup jasmine rice
- 200ml (1/2 can coconut milk)
- 1 cup water
- ½ tsp. sugar
- ½ tsp. salt
Method
For the tofu:
- Thaw the firm tofu, refreeze and rethaw. This will give you a spongier texture. You can skip the double thaw if you prefer
- Once thawed for the second time, squeeze as much water out as possible and crumble with your finger -tips
- Heat coconut oil on a low-medium heat and add tofu crumbs. Stir-fry for 5 minutes, until the tofu starts to brown
- Add the coconut and and stir-fry for 1-2 minutes
- Mix the sambal oelek, tamari, garlic, maple syrup and lime in a bowl and pour over the tofu. Cook until the sauce and tofu are well combined and fully absorbed, 7-12 minutes. Adjust for seasoning.
- Serve with coconut rice.
For the rice
- Wash the rice until the water runs clear. Add it to a 2-quart pot with all the rest of the ingredients
- Bring to a boil, then down to a simmer
- Cook on your lowest flame covered for 20 minutes or until cooked
- Leave to steam for 5 minutes and then fluff with a fork
