Sharing today another incredible Malaysian delicacy that is simple, quick to prepare, and super delicious. The combinations of curry powder, chili, doubanjiang, lemongrass, and curry leaves give this recipe great flavours and aromas. This dish is a fusion of Chinese, Malay, and Indian flavours. This fragrant fiery tofu dish is a must-try for spicy food lovers!
400g firm tofu, cut into cube
2 stalks lemongrass(white part only)
2 sprigs curry leaves
2-3 bird eye chili, roughly chopped
5 dried chilli, soak for 10-15 minutes
1 onion, roughly chopped
3 cloves garlic, minced
1/4 cup water, for gravy
1 tbsp soy sauce
1 tbsp vegetarian oyster sauce :
1 tbsp doubanjiang
1/2 tbsp brown sugar
1/2 tbsp curry powder
1 tbsp vegetarian dried shrimp
3 tbsp water
Heat oil and fry the tofu till golden brown. Remove from the heat and set aside.
In a same wok heat oil and sauté the garlic, onion, dried chilli, bird eye chilli and lemongrass till fragrant.
Then add in the curry leaves, stir fry for few second to release the flavour of curry leaves, then add in the fried tofu.
Pour the kam heong sauce mixture into the wok and 1/4 cup of water. Stir fry for another 2 minutes.
Remove from the heat and serve immediately. This dish goes well with white rice. Enjoy!
Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience.
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