Sambal testenina sa przenim tofuom

Sastojci: za tofu - 450 g ekstra čvrstog tofua, 2 kašike ulja od šafrana (ulje od uljane repice ili biljno ulje), prstohvat nejodirane soli, 300 g pirinčanih rezanaca + ½ kašičice ulja od šafrana, za sambal paradajz sos - 2 kašike ulja od šafrana, 85 g salot luka (ljutike, očišćenog, sitno isečenog), 1 kašika belog luka (mlevenog), ½ kašike svežeg đumbira (mlevenog) ili ⅛ kašičice đumbira u prahu, 250 g paradajz sosa (ili paradajz pirea), 3 kašike sambal indonezijskog čili sosa, 1 kašika svetlo smeđeg šećera, 1 kašičica nejodirane soli, ½ kašičice mlevenog korijandera, 60 ml kokosovog mleka iz konzerve ili evaporisanog mleka.

Priprema:

1. Pripremite tofu - presovanje tofua.

2. Ispržite tofu - tofu pržen u tiganju.

Oba recepta možete pronaći u clanku Kako pripremiti tofu?

3. U velikoj šerpi prokuvajte 2 litra vode. Dodajte pirinčane rezance i kuvajte ih prema uputstvu na pakovanju, povremeno mešajući.

4. Ocedite rezance i isperite ih pod hladnom vodom. Dodajte ½ kašičice ulja od safrana i promešajte.

5. Za sambal paradajz sos - zagrejte ulje u velikom tiganju na srednjoj vatri (4). Dodajte salot luk i pržite ga oko 2 do 3 minuta, dok ne omekša, mesajuci.

6. Dodajte beli luk i đumbir ili đumbir u prahu i pržite ih 1 minut, dok ne zamirišu, mesajuci.

7. Dodajte paradajz sos ili pire od paradajza, sambal indonezijski čili sos, smeđi šećer, so i korijander u tiganj. Promešajte da se sjedini.

8. Poklopite tiganj poklopcem i ostavite da se sos kuva 6 minuta.

9. Skinite poklopac, dodajte kokosovo mleko ili evapirisano mleko i promešajte da se sjedini.

10. Izvadite ⅓ šolje sosa i pomešajte ga sa tofuom.

11. Dodajte pirinčane rezance u preostali sos i promešajte da se oblože. Sklonite sa šporeta.

12. Poslužite pirinčane rezance sa tofuom.

Ingredients: for tofu - 450 g extra firm tofu, 2 tablespoons safflower oil (canola oil or vegetable oil), pinch of non iodized salt, 300 g rice noodles + ½ teaspoon safflower oil, for sambal tomato sauce - 2 tablespoons safflower oil, 85 g shallots (cleaned, finely sliced), 1  tablespoon garlic (minced), ½ tablespoon fresh ginger (minced) or ⅛ teaspoon ginger powder, 250 g tomato sauce (or tomato puree), 3 tablespoons sambal Indonesian chilli sauce, 1 tablespoon light brown sugar, 1 teaspoon non iodized salt, ½ teaspoon ground coriander, 60 ml canned coconut milk or evaporated milk.

Preparation:

1. Prepare tofu - pressing tofu.

2. Fry tofu - tofu fried in a frying pan.

Both recipes you can find in post How to prepare tofu?

3. In a large saucepan, bring 2 L of water to boil. Add the rice noodles and cook them according to the package directions, stirring occasionally.

4. Drain the noodles and rinse them under cold water. Add ½ tsp safflower oil and stir.

5. For sambal tomato sauce - heat oil in a large skillet over medium heat (4). Add the shallots and fry them for about 2 to 3 minutes, until they soften, stirring.

6. Add the garlic and ginger or ginger powder and fry them for 1 minute, until fragrant, stirring.

7. Add the tomato sauce or tomato puree, sambal Indonesian chilli sauce, brown sugar, salt, and coriander to the skillet. Stir to combine. 

8. Cover the skillet with the lid, and let the sauce cook for 6 minutes.

9. Remove the lid, add the coconut milk or evaporated milk, and stir to combine.

10. Take out ⅓ cup of the sauce and toss it with the tofu.

11. Add the rice noodles to the remaining sauce and toss to coat the noodles. Remove from the stove.

12. Serve the rice noodles with the tofu.