Fried tofu with warm sambal sauce

Cut the Tahoe into cubes and pat dry with kitchen paper. Chop and shred scallions and garlic. Halve red pepper, remove seed strips and cut into small pieces. Heat in wok oil and fry onion, garlic, red pepper, 2 teaspoons of sambal, sugar, laos and lemon juice for 2 minutes. Remove lemongrass outer leaf and halve stem. Add lemongrass and coconut cream with approx. 1 1/2 dl of water. Melt coconut cream. Cook the sauce for about 2 minutes.

Heat oil to 180 ° C in deep frying pan and fry tofu in light brown portions. Drain on kitchen paper. Bring the sauce to the boil while stirring. Creating Tahoe through it. Stir gently for about 5 minutes, if too dry add a dash of water. remove lemongrass. Add salt and sambal to taste.