Sambal Tofu with Minced Chicken and Broccoli
These braised tofu with spicy sambal gravy will surely whet your appetite during dinner. Learn from Chef Sam Leong on the tips to making the perfect braised tofu dish with Yeo's Sambal Paste.
PREPARATION TIME: 10 mins, COOKING TIME: 20 mins, SERVES: 4
INGREDIENTS:
2 pcs White Firm Tofu, cut into 4 triangles
100g Minced Chicken
10 florets of Broccoli
½ tsp Red Chilli, minced
1 tbsp Shallot, minced
1 tbsp Garlic, minced
2 tbsp Corn Oil for frying
SEASONING:
200ml Chicken Consommé
1 tsp Yeo’s Pure Sesame Oil, or to taste
1 tsp Yeo’s Dark Soya Sauce, or to taste
5 tsp Yeo’s Sambal Paste
1 tsp Chinese Wine/ Hua Tiao Chiew, or to taste
5 tsp Yeo’s Sambal Paste
2 tsp Corn Flour, add water to make a solution
GARNISH:
30g Spring Onion, chopped finely
30g Red Chilli, minced
METHOD:
1. Poach broccoli in hot water with 1 tsp of oil, set aside.
2. Deep fry tofu till it turns golden brown and crispy.
3. Heat oil, add garlic and shallot, fry till fragrant. Add minced chicken and stir fry.
4. Add in the chicken consommé and bring to boil. Add fried tofu and cook till it turns soft.
5. Add in seasoning (except corn flour) and bring to boil. Lastly add in the corn flour solution to thicken sauce.
6. Garnish and serve with green leafy vegetables
*TIPS
For a vegetarian option, remove minced chicken, replace chicken consommé with vegetable stock. If you like a more peppery taste, you can replace Yeo’s Sambal Paste with Yeo’s Black Pepper Sauce.
