Tauhu Sumbat

Stuffed Tofu


Preparation info

  • Difficulty


  • Serves


Appears in

My Rendang isn't Crispy

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!


  • 6 firm tofu squares
  • 500 ml (16 fl oz / 2 cups) vegetable oil
  • 1 medium cucumber, core removed and finely shredded
  • 1 carrot, peeled and finely shredded
  • 1 cup bean sprouts, tailed


  • 1 red chilli
  • 1 bird’s eye chilli
  • 2 shallots, peeled
  • 1 clove garlic, peeled
  • 125 ml (4 fl oz / ½ cup) tamarind juice
  • 60 g (2 oz) sugar
  • ½ tsp salt
  • 80 g (2⅘ oz) roasted peanuts, roughly chopped


  • Cut each square of tofu diagonally to get two triangles. Pat dry with paper towels to ensure it doesn’t splatter when frying.
  • Heat the oil and gently lower the tofu into the hot oil. Deep-fry until golden brown and crispy on the outside. Remove and set aside to cool.
  • Cut a slit in the middle of each triangle of tofu and stuff with cucumber, carrot and bean sprouts. Cover and set aside.
  • To prepare the sauce, place the chillies, shallots and garlic in a blender and process until fine. Heat 2 tsp oil in a saucepan and fry the paste until fragrant. Add the tamarind juice, sugar and salt. Mix well and let it simmer until thickened to a pourable consistency. Add the peanuts and transfer to a serving bowl.
  • Spoon some sauce into the tofu pockets and enjoy. It will be messy, but it is well worth the mess!