Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Press 500 grams of firm tofu for at least 20 minutes to remove excess water, then slice it into 1.5 cm thick slabs.

2. 2

   In a mortar and pestle or food processor, combine 4 large shallots, 3 cloves of garlic, 5 fresh red chilies, 3 fresh bird's eye chilies, 3 pieces of candlenuts, a 1-inch piece of galangal, 1 thinly sliced stalk of lemongrass (white part only), and 2 de-veined and thinly sliced kaffir lime leaves, processing until a smooth paste forms.

3. 3

   Heat 1 tablespoon of coconut oil in a pan over medium heat, add the prepared spice paste, and sauté for 5-7 minutes until fragrant, then stir in 1 tablespoon of tamarind paste (mixed with 2 tablespoons hot water), 3 tablespoons of sweet soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of sugar, cooking for another 2 minutes.

4. 4

   Gently coat the 1.5 cm thick tofu slabs with half of the prepared spice paste marinade, ensuring each piece is well-covered, and let it marinate for at least 15 minutes.

5. 5

   Preheat a grill or charcoals for fire-roasting, then brush the marinated tofu slabs with the remaining 1 tablespoon of coconut oil and grill each side for 3-4 minutes until nicely charred and cooked through, periodically brushing with any leftover marinade.

6. 6

   Arrange the spicy fire-roasted tofu on a serving platter, garnishing with fresh cilantro or sliced red chilies if desired.