Vegetarian Sambal (Chilly) Tofu with Cauliflower for Nasi Lemak (Coconut Milk Rice)

The best thing about deep fried tofu is that it will soak up all the tasty gravy in a dish. In this recipe I sautéed the sambal (chilly) gravy then add in the deep fried tofu and cauliflower. This spicy dish is a real good companion for Malaysian famous nasi lemak (coconut milk rice).
I also added more chillies in to it for extra kick.

Ingredients
Chilly, 5 pcs
Ginger, 1 inch length, remove skin
Serai (lemongrass), 2 pcs
Shallots, 5 pcs
Tamarind juice, from 2 tablespoons of tamarind
Salt to taste
Sugar to taste
Tofu, 3”x3”x3”, cut into small cubes
Cauliflower, 1 rice bowl
Vegetable oil 4 table spoons

Blend chilly, ginger, serai and shallots until fine. You can also use a pestle and mortar to do this. Somehow, most Asians prefer to use the second method because they claim that the dish would turn out tastier this way!
Deep fry the tofu until golden brown and put aside. Heat up wok and put in the vegetable oil. Then, sautéed the blended ingredients until fragrant. Add in the tamarind juice, salt and sugar to taste. Put in the cauliflower and fry until it is cook. Lastly, add in the deep fried tofu. Dish up and serve with the nasi lemak rice!