This is a sponsored post written by me on behalf of Malaysia Kitchen for the World. All opinions are 100% mine.
Meet my new favorite comfort food. (Trust me, you want to meet this one.)
When I first hooked up with Malaysia Kitchen for the World for this post, I figured I’d end up with something delicious, but I didn’t expect the big bowl of hearty winter meal worthy goodness I got.
Now, I have dined on Malaysian food before. When I lived in Philly I was fortunate enough to have a couple of Malaysian restaurants nearby, and being as I love to try new food as much as I do, I had to give them a try. Curries, soups, stir fries, usually abundant with veggies and super spicy. The dishes I dined on were somewhere between Indian, Thai and Vietnamese. They were always delicious, and fortunately, the places had vegetarian sections on the menus, with an abundance of tofu (and we all know what a big tofu head I am).
For this post I created my own Malaysian inspired dish, adapted from one of chef Dale Talde’s Malaysian recipes. Coconut grits was the first thing to catch my eye. Grits? Malaysian? I had no idea that was a thing, but was eager to sign up!
Coconut grits, no less. If you like coconut rice (which is an item I’d ordered at one of the Malaysian places I just mentioned), you probably want to try grits. If you’re not familiar, grits are a creamy corn meal mixture that cooks up similarly to polenta. In this recipe I had them stand in for rice.
With the rest of this dish I took a bit of artistic license, as Dale Talde’s original dish is chicken based. I borrowed his flavors – the Malaysian curry blend, the coconut milk, tamarind, and used it as a seasoning for the lovely broccoli and tofu stir fry you see before you. The result was kind of magical. A savory curry sauce that’s a little sweet, a little tart, and just the right amount of rich, thanks to coconut milk.
A word of warning, before you head to the recipe: the ingredients list is long. Don’t let that frighten you though! Most of what you see listed are spices (a.k.a. flavor!) and many you will already have in your pantry. Those ingredients you don’t have on hand, you can probably find in the spice aisle or world cuisine section of your supermarket, and if not, at an Asian market or Amazon. Lingham’s Hot Sauce is the one ingredient I had to go to Amazon for. This is a popular Malaysian sweet-hot sauce that adds some nice flavor as a dressing in this recipe, but I’m betting you’ll want to put it on all kinds of other stuff as well. If you can find a Malaysian curry powder blend, feel free to sub that for the dried spice mixture.
If you’re new to Malaysian cuisine and want some more inspiration, check out Malaysia Kitchen for the World online and on social media:
Malaysian Tofu Broccoli Stir Fry Over Creamy Coconut Grits
For the Coconut Grits
- 1 cup coconut milk
- 3-4 cups water
- 1 tbsp. soy sauce
- 1 cup white corn grits
For the Tofu Broccoli Stir Fry
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/4 tsp. ground fenugreek seed
- 1/4 tsp. black pepper
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/8 tsp. ground anise seed
- pinch ground cardamom
- 1/4 cup water
- 1/4 cup coconut milk
- 1 1/2 tbsp. agave
- 1 1/2 tbsp. soy sauce divided
- 1 tbsp. <a href="http://t.senalcinco.com/e1t/c/5/f18dQhb0S7lC8dDMPbW2n0x6l2B9nMJN7t5XYgcW14PW2BWlHq4XXW4KW4Wzrfn56dLtgf1RZbbn02?t=http%3A%2F%2Fwww.amazon.com%2FLinghams-Hot-Sauce-12-6-OZ%2Fdp%2FB002L7OX1M%2Fref%3Dsr_1_1%3Fie%3DUTF8%26qid%3D1420494588%26sr%3D8-1%26keywords%3Dlingham%2527s%2Bchili%2Bsauce&si=6009927771357184&pi=38e770c9-8f5b-4032-8d4e-43f4ce3e614a" style="color: rgb 17, 85, 204; font-family: arial, sans-serif; font-size: 12.8000001907349px; line-height: normal;" target="_blank">Lingham’s Hot Sauce
- 1/2 tbsp. tamarind paste
- 1 tsp. cornstarch
- 2 tbsp. vegetable oil divided
- 1 lb. extra firm tofu drained and pressed at least 15 minutes, and cut into 1-2 inch cubes
- 3 garlic cloves minced
- 1 large broccoli crown cut into florets
- 3 scallions chopped
- 1/4 cup roasted peanuts
Make the Coconut Grits
Place coconut milk, 2 cups water and soy sauce in medium saucepan over high heat. Bring to a boil and lower heat to a simmer. Stir in grits. Cook for 15-20 minutes, stirring frequently, adding water as it becomes too think. Mixture should be creamy at the end of cook time.
Make the Tofu Broccoli Stir Fry
In small bowl, stir together cumin, coriander, fenugreek, pepper, nutmeg, cloves, anise, and cardamom. Set aside
In separate small bowl, stir together water, coconut milk, agave, 1 tablespoon of soy sauce, Lingham's Hot Sauce, tamarind paste and cornstarch. Set aside.
Heat 1 tablespoon of oil in large skillet and place over medium heat. Add tofu cubes in single layer. Cook 5 minutes, until browned on bottoms. Gently turn. Cook another 5 minutes, until browned on opposite sides. Drizzle with remaining 1/2 tablespoon soy sauce and sprinkle with half of dried spice mixture. Cook 1 minute. Turn again, and sprinkle with remaining spice mixture. Cook 1 more minute. Remove tofu from skillet and transfer to a plate.
Add remaining 1 tablespoon of oil to skillet, along with garlic and broccoli. Stir fry for 3 minutes, until broccoli is bright green and tender-crisp. Add tofu back to skillet, along with sauce. Stir fry for about 1 more minute, just until sauce thickens and coats broccoli and tofu.
Divide grits onto plates and top with broccoli and tofu. Sprinkle with peanuts and scallions and dress with additional Lingham's Hot Sauce.