Balado Tofu and Eggs

Tips: How to Make a Drier Balado Tofu and Eggs: Reduce the Tomatoes: Use less canned tomatoes (or skip them entirely) to create a drier sauce. This will also reduce the liquid content overall. Cook the Sauce Longer: Cook the sambal sauce for longer to evaporate more moisture. Let the sauce reduce until it's almost a paste-like consistency before adding the tofu and eggs. Use Less Coconut Milk: If you want to keep some richness, you can add just a splash of coconut milk but cook it down until it thickens significantly. Fry the Tofu and Eggs Longer: Let the tofu and eggs crisp up a bit more before adding them to the sauce to absorb less moisture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a frying pan (or use a deep fat fryer) to 350°F (175°C).

Step 2

Fry the tofu cubes until golden brown and crispy (about 3-4 minutes). Drain on paper towels.

Step 3

Fry the hard-boiled eggs until they develop a golden crust (about 2-3 minutes). Drain on paper towels.

Step 4

Heat 1-2 tablespoons of oil in a frying pan over medium heat.

Step 5

Add the minced garlic and chopped shallots. Sauté for 2 minutes until fragrant.

Step 6

Stir in 2 tablespoons of Sambal Brandal and sauté for another 1-2 minutes.

Step 7

Add 1/2 cup canned tomatoes and cook for 5-7 minutes until the sauce thickens.

Step 8

Season with sugar and salt to taste.

Step 9

Add the fried tofu and eggs to the sambal sauce, and gently stir to coat. Simmer for another 3-5 minutes to let the flavors absorb.

Step 10

Add the fried tofu and eggs to the sambal sauce, and gently stir to coat. Simmer for another 3-5 minutes to let the flavors absorb.

Step 11

Heat 1 teaspoon of olive oil in a separate pan over medium heat.

Step 12

Add the zoodles, season with salt and pepper, and sauté for 2-3 minutes until just tender but still slightly firm.

Step 13

Serve the Balado tofu and eggs alongside the zoodles, or drizzle the sambal sauce over the zoodles for extra flavor.