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Sambal Fried Beancurd with Sugar Snap Peas
Sambal Fried Beancurd (Tau Kwa) with Snap Peas
This is a wonderful dish to go with steamed rice. I used my home made sambal belachan as a base for this dish and the cooking method is the same as my sambal long beans dish. Once in a while, I like to go meatless, and this recipe is excellent for that because the beancurd provides all the protein you need in place of meat. The spiciness of the sambal paste is a nice contrast to the sweet tasting peas. I love this combination of ingredients.
Prepping the sugar snap peas
Snap peas and fried beancurd (tau kwa) cubes
Ingredients
(Serves 2 -3)- 1 tbsp cooking oil
- 2 tbsp sambal belachan (either home made or store bought)
- 2 tbsp water
- 1 piece (200g) of deep fried bean curd (tau kwa/炸豆干), cut to relatively large, bite-sized cubes
- 80g sugar snap peas, gently break off the ends and pull off the “strings” (for better presentation, you can trim the edges after pulling the strings)
- salt to taste (if needed)(A) Dried shrimps paste
- 1 tbsp dried shrimps, soaked in water till softened
- 5 shallots, peeled
- 5 garlic cloves, peeledDirections
1. Either chop the ingredients at (A) finely or use a blender to grind the ingredients for a few seconds.
2. In a wok, heat the oil. Then add the chopped ingredients prepared in step 1 and stir fry till you can smell the aroma.
3. Add belachan and mix it well with the paste in the wok.
4. Add snap peas and stir fry for a minute or two. Then add beancurd cubes and water. Stir fry for a few minutes and mix well, until the water has evaporated and the beancurd and peas are nicely coated in the sambal & dried shrimps paste.
5. Season with salt with needed. I do not add salt because my home made sambal belachan is already nicely salted. Serve with steamed rice.
Tip
1. Belachan is pungent smelling. Open your windows and remove all laundry (if you have them in the kitchen) when you’re making this dish.
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{ 33 comments… read them below or add one }
What do you think about my idea that I threw on your facebook? :)
replied ya :)
I love bean curd!It looks so delish!
Having sambal to stand by makes cooking convenient. Good combination of bean curd and peas and so healthy!
Mmmmm Mmmmm Mmmmm is all I can say! ;)
Due to the prepping of snap peas, I prefer your sambal long beans actually. Heh heh…but I know they taste different. Both are delicious with rice for sure.
yes I think so too. long beans is much easier to prepare :p
This is very appetizing, I can eat with extra rice :)
I think it is a great idea to use prepared sambal belacan to stir-fry. That way you don’t have to grind spices every time you are going to cook.
The balance that you describe between the spicy sambal and the sweet peas sounds amazing! Lovely meal!
It looks so tasty! Simple and delicious with rice!
I love tofu with a spicy kick. I just made a spicy fried tofu dish last night. Yours looks great with the sugar snap peas!
Hey Wiffy, I love to go meat less all of the time! Well, not all of the time, but a lot of the time. So this dish looks wonderful to me…
p.s. I made your salmon a couple of weeks ago. It was so good!
same for me… glad you liked the salmon :)
Oh how I adore tofu. I’d much rather have some of this than the overtime pizza I’m about to get hehe.
Yum yum what a wonderful vegan dish. Tofu, sambal and sugar snap peas are all my favourites.
not exactly vegan because of the dried shrimps, though vegans can omit that ingredient if they are making it. Thanks for your note :)
I never thought of cooking either beancurd or snap peas in sambal before. Now I learn it, hehe…
yes this is actually a nice combination hehe
This is a great meatfree dish!
Is the sambal from your previous cache? I love every single ingredient in this dish .. so yummy and great with a bowl of steaming rice. That’s all I need.
yes it was from the previous cache. Time to make new sambal :D
What a fantastic dish! I love it with the pea pods – my favorite! Perfectly delicious over rice.
super comfort and home cooked food! Esp with the dried shrimps! Got to give this a go I am sure!
Hi! Thanks for the recipe. I have some fried Tauhu pok which I was wondering what I should do with. I hope it will work too :)
I think it will turn out well. Thanks for your visit :)
Wow.. this dish looks so delicious. Just what I like!
Tofu is my all time favoruite..but I don’t think I ever had them with sambal. Must give it a try!
Such a great idea to have some sweet to set off the sour tanginess of sambal. And your belachan sounds/looks gorgeous. Think I’ll make some soon…
This certainly is one dish I would enjoy! Love the combination with dried shrimp paste.
Nice combo! Love your choice of deep-fried tofu, which all become spicy cubes in good shapes : ).
Mmm…anything with sambal won’t go wrong :) I would eat it all.
This looks great! I’m going to be in Singapore in September and can’t wait to explore all the great food there!