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Tofu with Chilli Jam
Ingredients
1 block of Tofu4 long red chilli's
2 red capsicums (Bell peppers)
6 Shallots
4 cloves garlic
2 tablespoons tamarind concentrate / pulp
3 tablespoons brown sugar, the browner the better
2 tbl sp soy sauce or kecap mantis
Oil (penut is best, but any is cool)
2 spring onions
Chopped nuts
Rice to serve
Instructions
- Ok, so first you chop up Shallots and garlic and fry in a little oil until translucent.
- Transfer your shallots and garlic to a food processor (or tall jug with a kitchen whizz if your cheap like me) and add chopped red peppers, and chopped chilli's.
- Hit GO!
- When that's turned into a reddy liquid/paste (add water if you need), transfer back into a saucepan or deep frying pan.
- Add tamarind concentrate, kecap, and sugar and simmer for about 20 mins, adding water if it dries out
- While that's going on, chop your Tofu into bite sized squares, coat in a little kecap, and fry untill golden on both sides. Place to the side.
- Chop and fry spring onions for about a minute, so they are still crunchy
- Combine sauce, tofu, and spring onions, serve with rice and sprinkeled with chopped nuts (I like cashews).
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