Spicy Malaysian Tofu and Long Bean Stir-Fry
“A spicy stir-fry of tofu and long beans cooked with sambal and garlic, served with steamed jasmine rice.”
Tofu
Sambal
Garlic
Soy Sauce
Jasmine Rice
Long BeanWhere it comes from
Spicy Malaysian tofu and long bean stir-fry showcases the bold flavors and vibrant ingredients of Malaysian cuisine. This dish is a testament to the country's love for spicy fare and fresh vegetables, often enjoyed as a quick and satisfying meal. A surprising fact is the use of sambal, a spicy chili paste that varies regionally, allowing for personal touches in its preparation.
On the Palate
How it's made
6 steps · Show ↓21 min active
How it's made
6 steps · Show ↓- 15 min
Drain and press the tofu to remove excess water. Cut into ⅓-inch thick squares. Coat with a mix of white pepper, onion powder, garlic powder, and arrowroot powder.
- 28 min
Heat oil in a wok over medium-high heat. Add the tofu and cook until golden brown on both sides, about 8 minutes total. The tofu should be crispy and golden.
- 33 min
In the same wok, add more oil and increase the heat to high. Add long beans with a pinch of salt and cook until blistered, about 2-3 minutes. The beans should have charred spots.
- 41 min
Add ginger, garlic, and scallions to the beans. Stir-fry until aromatic, about 1 minute. The fragrance should be intense and inviting.
- 52 min
Pour in the sambal and soy sauce. Stir-fry until the beans are crisp-tender and the sauce coats everything, about 2 minutes.
- 62 min
Add the fried tofu back to the wok, gently tossing to coat with the sauce. Serve hot, garnished with sesame seeds and cilantro.
