Spicy Chili Bean Curd

Ingredients

• Bean curd (firm) - 6 whole
• Onion - 1 whole
• Garlic - 2 clove
• Chili sauce - 1 tbsp
• Tamarind pulp - 2 tbsp
• Sugar - 1 tbsp
• Tomato - 3 whole
• Spring onion - 1 tsp
• Oil - 1 cup
• Salt
• Water - 1/4 cup
• Dried red chili - 4 whole
• Garlic - 5 clove
• Shallot - 2 whole
• Water - 1/2 cup

Instructions

1. 1Combine the tamarind pulp with 1/4 cup water, stir to loosen the pulp, then strain and reserve the tamarind liquid for later.
2. 2Make the chili paste by placing 4 dried red chilies, 5 garlic cloves, 2 shallots, and 1/2 cup water in a blender and processing to a coarse paste.
3. 3Cut the bean curd into cubes and pat them dry with paper towels so they fry up crisp instead of soggy.
4. 4Heat oil for deep frying in a deep pan and fry the bean curd cubes until they are golden brown; drain on paper towels.
5. 5Pour off most of the oil from the pan, leaving about 3 tbsp behind, then reheat the remaining oil over medium heat.
6. 6Add the chili paste to the pan and fry it until fragrant and the oil separates from the paste, watching so it does not burn.
7. 7Add the chopped onion and 2 cloves garlic to the pan and sauté until the onion softens, then add the reserved tamarind liquid and cook on low flame for 10 minutes.
8. 8Stir in the fried bean curd, 1 tbsp chili sauce, the chopped tomatoes, 1 tsp spring onion, salt, and 1 tbsp sugar, and cook until the bean curd has absorbed all the flavors.
9. 9Serve hot with fried rice and enjoy the contrast of crisp tofu and the tangy, spicy sauce.
10. 10Optional: garnish with extra sliced spring onion before serving.