Balado Terong Tahu Pedas Manis

Instructions

1. 1

   Prepare the vegetables. Wash and trim the eggplant, then cut into 1-inch thick rounds. Cut the tofu into bite-sized cubes. Wash and deseed the chilies (adjust quantity for desired spice level). Peel and halve the shallots and garlic. Dice the tomato.

   ~10 min
2. 2

   Make the sambal paste. In a mortar and pestle (or blender), combine the chilies, shallots, garlic, tomato, and belacan. Grind or blend into a coarse paste.

   ~5 min
3. 3

   Fry the tofu. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the tofu cubes until golden brown on all sides. Remove from skillet and set aside.

   ~8 min
4. 4

   Sauté the sambal. Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium heat. Add the sambal paste and sauté until fragrant and the oil separates, about 3-5 minutes.

   ~5 min
5. 5

   Cook the eggplant. Add the eggplant rounds to the skillet with the sambal. Stir to coat. Add water and bring to a simmer. Cover and cook for about 10-12 minutes, or until the eggplant is tender.

   ~12 min
6. 6

   Combine and season. Return the fried tofu to the skillet. Add the sugar and salt. Stir well to combine and cook for another 2-3 minutes until the sauce thickens slightly and coats the ingredients.

   ~3 min
7. 7

   Serve hot with steamed rice.