Stir-Fried Tofu with Spicy Sambal and Crispy Shallots

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Indonesian-inspired stir-fry featuring firm tofu tossed in a fiery sambal sauce topped with crunchy fried shallots. This Indonesian-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, vegetable oil, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Indonesian cuisine 280 cal/serving

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Ingredients

400 g, cut into 1-inch cubes firm tofu
3 tbsp vegetable oil
4 medium, thinly sliced shallots
3, minced garlic cloves
2 large, finely chopped red chili peppers
1 medium, diced tomato
1 tbsp palm sugar
2 tbsp soy sauce
1 tbsp lime juice
1/4 cup water
1/2 tsp salt

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium heat. Add 400 g firm tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu and set aside on paper towels to drain.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 thinly sliced shallots. Fry over medium heat for 4-5 minutes, stirring frequently, until golden and crispy. Remove shallots and set aside.
Step 3: Lower heat to medium-low and add 3 minced garlic cloves and 2 finely chopped red chili peppers to the skillet. Sauté for 1-2 minutes until fragrant but not burnt.
Step 4: Add 1 diced medium tomato, 1 tbsp palm sugar, 2 tbsp soy sauce, and 1/4 cup water. Stir well and simmer for 3-4 minutes until the sauce thickens slightly and the tomato softens.
Step 5: Return the fried tofu to the skillet, gently tossing to coat with sambal sauce. Cook for an additional 2 minutes to heat through.
Step 6: Remove from heat, drizzle 1 tbsp lime juice, and season with 1/2 tsp salt. Serve topped with the crispy shallots for crunch.