Malaysian Grilled Tofu
Course: Main
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesDirect grilling-can be made several hours ahead
Ingredients
- Construct the Sauce
2 Tbs Vegetable oil
3-5 Cloves Garlic-minced
2 small Shallots, minced (about 2 Tablespoons)
1 inch Piece of fresh ginger, peeled and rough chopped
4 Tbs Minced fresh cilantro
4 Tbs Malaysian or Chinese Chile paste
4 Tbs Palm sugar or light brown sugar
1/2 Cup Hoisin sauce
1 Tsp MSG (optional)
4 Tbs Finely chopped roasted peanuts, plus 2 tablespoons for garnish
2 Tbs Sesame seeds
1 Large Or 2 small cucumbers, peeled and seeded
1/2 Fresh pineapple, peeled
2 Cups Fresh mung bean sprouts
2 Lbs Fried or fresh tofu (extra firm)
Directions
- Make the sauce. Heat the oil in a wok or shallow saucepan over medium-high heat. Add the garlic, shallot, ginger, cilantro, and shrimp paste (if using) and fry until fragrant and lightly browned, 3 minutes. Stir in the chile paste and sugar and fry for 1 minute. Add the hoisin sauce, MSG if using, 4 tablespoons of peanuts, and sesame seeds and cook for 1 minute. Add 6 tablespoons of water and simmer the sauce over medium heat until thick and richly flavored, 5 minutes, stirring often. The sauce can be made several hours ahead and stored at room temperature.
- Cut the cucumbers widthwise into 1-1/2 inch pieces. Cut each piece lengthwise into 1/4-inch sticks. Cut the pineapple crosswise into 1/4-inch slices. Cut each slice into sticks 1-1/2 inches long and 1/4 inch wide. Arrange the cucumber, pineapple, and mung bean sprouts in piles on a platter.
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