Sambal asam tofu

Adapted my prawn sambal base for a vegetarian version with a sour spicy flavor profile.

Ingredients:
8 Firm tofu squares (cut in half and fried)
1/2 lime juice
1 large onion - thinly sliced
Salt to taste

Blend to a smooth paste: 
1 tablespoon chili powder or 5 dried chillies
1 large onion
5 garlic cloves
1 torch ginger bud flower (bunga kantan) - sliced
2 lemongrass sticks - sliced
5 kaffir lime leaves
1/2 cup thick coconut milk
1/2 cup water
1 tablespoon tamarind pulp

Method:
1. Dry tofu pieces and fry until golden brown. Set aside on kitchen paper to drain excess oil.
2. In a wok, heat 1 tablespoon of oil. Add sliced onions.
3. Once onions are translucent, add blended spice paste. Salt to taste. Leave to cook until paste thickens and gets fragrant.
4. Add in tofu pieces. Coat well with spice paste. Leave to cook for about 5mins.
5. Turn off heat. Squeeze lime juice and mix well. Ready to serve.