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Sauteed Kale Recipe Stir-fry Asparagus in XO Sauce Recipe Oyster Sauce Vegetables in Garlic Oil Recipe Crispy Garlic Oil Recipe Perfectly Seared Scallops Recipe Stir-fried Asaparagus with Scallop Recipe

Sambal Fried Beancurd with Sugar Snap Peas

Sambal Beancurd with Sugar Snap Peas Recipe

Check Out: Sambal Long Beans Recipe

Sambal fried beancurd (tau kwa) is a wonderful dish to go with steamed rice. 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.

Sambal Belacan Recipe

I used my home made sambal belachan (pictured above) as a base for this dish. It is such a handy condiment to keep in the fridge – not only can it be used as a condiment, it is great for stir-fries just like this dish.

Leave a Comment

35 Responses to “Sambal Fried Beancurd with Sugar Snap Peas”

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  1. Pepy @Indonesia-Eats — July 1, 2010 @ 2:59 pm

    What do you think about my idea that I threw on your facebook? :)


    • wiffy replied: — July 1st, 2010 @ 3:08 pm

      replied ya :)


  2. peachkins — July 1, 2010 @ 5:22 pm

    I love bean curd!It looks so delish!


  3. Judy — July 1, 2010 @ 5:39 pm

    Having sambal to stand by makes cooking convenient. Good combination of bean curd and peas and so healthy!


  4. The Little Teochew — July 1, 2010 @ 6:41 pm

    Mmmmm Mmmmm Mmmmm is all I can say! ;)


  5. tigerfish — July 1, 2010 @ 8:47 pm

    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.


    • wiffy replied: — July 2nd, 2010 @ 1:25 pm

      yes I think so too. long beans is much easier to prepare :p


  6. anncoo — July 1, 2010 @ 11:18 pm

    This is very appetizing, I can eat with extra rice :)


  7. Jun — July 2, 2010 @ 12:22 am

    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.


  8. Faith — July 2, 2010 @ 1:43 am

    The balance that you describe between the spicy sambal and the sweet peas sounds amazing! Lovely meal!


  9. pigpigscorner — July 2, 2010 @ 3:01 am

    It looks so tasty! Simple and delicious with rice!


  10. lisaiscooking — July 2, 2010 @ 5:31 am

    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!


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