Sambal Oelek Tofu

Sambal Oelek Tofu

Sambal oelek is a chile paste from Indonesia made with hot red chiles, vinegar and salt. The bright spiciness of the paste pairs well with tofu. Serve tofu with a vegetable stir fry.

Serves 2-3

Cut 1 lb extra-firm tofu into bite-sized pieces. Place tofu on top of a clean, dry dish towel. Fold the towel over the tofu. Place a cutting board and a cast iron skillet (or something else heavy) on top of the folded dish towel to press the moisture out of the tofu. Allow it to sit for 15-30 minutes. Preheat the oven to 400°F. In a bowl, toss the tofu with 1 Tb sesame oil (or another neutral oil), 1 Tb low-sodium tamari (or soy sauce) and 1 Tb arrowroot starch (or cornstarch). At this step, also add spices if desired. Spread out the tofu pieces onto a lined sheet pan. Bake for 30 minutes or until crispy. Toss tofu in ¼ cup sambal oelek and return to the oven for 5 more minutes. Serve immediately as the crispy texture will not be maintained after refrigeration.