{"id":11675,"date":"2022-07-13T08:16:00","date_gmt":"2022-07-13T00:16:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=11675"},"modified":"2026-03-09T20:45:12","modified_gmt":"2026-03-09T12:45:12","slug":"singapore-chili-tofu-stirwithme","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/singapore-chili-tofu-stirwithme","title":{"rendered":"Singapore Chili Tofu"},"content":{"rendered":"<h2>Singapore Chili Tofu Ingredients<\/h2>\n<p>Fried Tofu<br \/>\n3 packs egg tofu (140g each), cut into bite size pieces<br \/>\n1 cup cornflour<br \/>\nOil for deep frying<\/p>\n<h2>Chili Sauce<\/h2>\n<p>1 lemongrass, bruised<br \/>\n1 tbsp ketchup<br \/>\n1 tbsp chili sauce \/ sriracha<br \/>\n2 tbsp tamarind liquid<br \/>\n1 tsp fermented soybean paste<br \/>\n1 eggs, beaten<br \/>\n1\/4 cup cornstarch slurry<br \/>\n400 ml water<br \/>\n2 tsp Sugar<br \/>\n1\/2 tsp salt<br \/>\n1 tbsp oil<\/p>\n<h2>Spices<\/h2>\n<p>4 fresh long chilies<br \/>\n3 thai chili (optional)<br \/>\nA thumb sized ginger<br \/>\n6 small shallots<br \/>\n3 garlic cloves<br \/>\n1\/2 tsp shrimp paste<br \/>\n2 tbsp oil<\/p>\n<h2>Steps<\/h2>\n<p>1. Fried tofu: Coat tofu with corn flour<br \/>\n2. Heat generous amount of oil in a pan, fry tofu over medium heat until golden (fry in batches) drain and set aside<br \/>\n3. Sauce: Blend spices ingredients until smooth and set a side<br \/>\n4. Heat 1 tbsp oil in a pan, stir fry spices mixture until darken in color for 2-3 mins<br \/>\n5. Add lemongrass fermented soybean paste, ketchup, chili sauce stir fry for a min<br \/>\n6. Add water, let it simmer, add tamarind liquid, salt, sugar and chicken powder. Remove lemongrass<br \/>\n7. Add cornstarch slurry then egg mixture to thicken<br \/>\n8. Add fried tofu in, toss well. Serve<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Singapore Chili Tofu Ingredients Fried Tofu 3 packs egg tofu (140g each), cut into bite size pieces 1 cup cornflour Oil for deep frying Chili Sauce 1 lemongrass, bruised 1 tbsp ketchup 1 tbsp chili sauce \/ sriracha 2 tbsp tamarind liquid 1 tsp fermented soybean paste 1 eggs, beaten 1\/4 cup cornstarch slurry 400<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":2,"featured_media":11676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,63],"tags":[],"class_list":["post-11675","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-tofu"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11675","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=11675"}],"version-history":[{"count":2,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11675\/revisions"}],"predecessor-version":[{"id":21902,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/11675\/revisions\/21902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/11676"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=11675"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=11675"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=11675"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}