This is a great dish for the hot summertime. Cold Tofu with Spicy Bean Paste can be served as either an appetizer or as an accompaniment to steamed white rice. My brother-in-law used to make this dish back when I was in Singapore. His version includes some crispy fried garlic and chopped spring onions. It’s absolutely delicious, even though I’m not a fan of spring onions.
My version doesn’t have either of the two mentioned above. Instead, I’ve been getting a craving for spicy dishes recently and thought of putting that sambal belachan sauce I have sitting in the fridge to good use.
I really like the strong flavours in this dish. The soft tofu just soaks up all the saltiness and spiciness
- 300g firm tofu water drained
- 1 tablespoon soy sauce
- 1 tablespoon fermented bean paste
- 1 teaspoon sesame oil
- 1 teaspoon sambal belachan sauce
- 1 teaspoon sugar
- 1 teaspoon water
- Optional: 1/2 teaspoon sherry
- Optional: Chopped cilantro, chopped garlic, chopped spring onions
In a small mixing bowl, combine soy sauce, bean paste, sesame oil, sambal belachan sauce, sugar, and water. If you like, you may also add some sherry into the sauce. I love the somewhat smoky, raisin-y taste it brings to a dish.
Prepare the cold tofu (make sure water is drained out) by laying it on a serving plate. Carefully cube or slice the tofu into pieces.
Finally, drizzle the sauce over the tofu and serve cold. Add optional garnishing on top.
Looking for another Asian-style side dish to go with that bowl of piping hot white rice? You may want to give Grandma’s Long Bean Omelette a try.