One Pan Coconut Sambal Tofu

20 mins
Serves 1
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Directions

  1. 1Preheat oven to 180°C.
  2. 2In a bowl, combine soy sauce and rice vinegar, then add tofu slices and let them marinate for a few minutes.
  3. 3Add coconut milk to a food processor.
  4. 4Add cherry tomatoes to the food processor.
  5. 5Add half an onion to the food processor.
  6. 6Add sambal to the food processor.
  7. 7Add tomato paste to the food processor.
  8. 8Add brown sugar to the food processor.
  9. 9Blend the ingredients until smooth. If it separates, keep blending, as it might take several minutes.
  10. 10Heat an oven-safe pan, add olive oil, and grill the tofu slices until browned on both sides.
  11. 11Pour the blended sauce over the grilled tofu in the pan.
  12. 12Let the sauce with tofu simmer for a few minutes on the stovetop.
  13. 13Transfer the pan to the preheated oven and cook for 15-20 minutes, or until the sauce has thickened, is bubbling vigorously, and charred in places on top.
  14. 14Remove the pan from the oven.
  15. 15Drizzle with extra chili oil (optional).
  16. 16Garnish with finely chopped fresh coriander.

Ingredients

  • 400 gr extra firm tofu
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cups cherry tomatoes
  • 600 ml coconut milk
  • 2 tbsp sambal or chilli paste
  • 1 tbsp tomato paste
  • 0.5 onion
  • 1 tsp brown sugar
  • salt
  • pepper
  • 1 tbsp olive oil
  • extra chilli oil or chilli crisp
  • fresh coriander, finely chopped

Equipment

blenderoven safe panoven