Name: Tauhu Sumbat (Stuffed Tofu)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 60 g (2 oz) sugar; 1 carrot, peeled and finely shredded; 6 firm tofu squares; 1 bird’s eye chilli; 1 red chilli; 1 clove garlic, peeled; 80 g (2⅘ oz) roasted peanuts, roughly chopped; ½ tsp salt; 500 ml (16 fl oz / 2 cups) vegetable oil; 1 medium cucumber, core removed and finely shredded; 2 shallots, peeled; 125 ml (4 fl oz / ½ cup) tamarind juice; 1 cup bean sprouts, tailed

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This vegan dish is popularly eaten as a snack in Malaysia. It is sold at roadside stalls and is especially popular during Ramadan. This dish is especially dear to me as it brings back fond memories of my days in secondary school. We were taught to prepare this during a Home Economics class and I thought frying tofu would be a piece of cake. Alas, I made a mess of it!