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Scrambled tofu with Balinese sambal matah

Perfectly mimicking traditional scrambled eggs, this simple yet flavourful scrambled tofu also has a Balinese twist.

  • serves

    2

  • prep

    15 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

15

minutes

cooking

10

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Tofu

Tofu

episode Paradise Kitchen Bali • 
adventure • 
22m
G
episode Paradise Kitchen Bali • 
adventure • 
22m
G

Ingredients

Cashew crema
  • 250 g cashews
  • 25 ml lemon juice
  • 150 ml coconut milk
  • Salt, to taste
Sambal matah
  • 3 red Asian shallots, thinly sliced
  • 1 lemongrass stalk, pale end only, thinly sliced
  • 1 birdseye chilli, thinly sliced
  • 2 makrut lime leaves, thinly sliced
  • 60 ml (¼ cup) warm coconut oil
  • 2 tsp lemon juice
  • pinch salt
Scrambled tofu
  • ¼ tsp ground turmeric
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp kala namak (black salt)
  • 125 ml (½ cup) oat milk, or any plant milk
  • 1 tbsp cornflour
  • 300 g firm tofu
  • 1 tbsp coconut oil or vegetable oil
To serve
  • Toasted sourdough bread
  • Thai basil leaves
  • chilli oil

Instructions

  1. To make the cashew crema, place all the ingredients in a blender. Add 50 ml cold water and process until smooth, then set aside.
  2. To make the sambal matah, place all the ingredients in a small bowl and stir to combine well. Set aside.
  3. To make the scrambled tofu, place all the ingredients except the tofu and coconut oil in a small saucepan and stir to combine. Stir over low - medium heat until the sauce thickens, then remove from the heat.
  4. Pat dry the tofu. Heat the coconut oil in a frying pan over medium heat. When hot, crumble in the tofu and stir for 5 minutes. Add the sauce, stir until heated through, then remove from the heat.
  5. To serve, place the scrambled tofu on top of the toasted sourdough and top with small dollops of cashew crema and sambal matah. Scatter with basil leaves and drizzle with a little chilli oil.

Experience Bali like the locals on with Lauren Camilleri.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Tofu

Tofu

episode Paradise Kitchen Bali • 
adventure • 
22m
G
episode Paradise Kitchen Bali • 
adventure • 
22m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published 28 November 2023 11:00pm
By Lauren Camilleri
Source: SBS



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