Tauhu Sumbat is a Malay dish in which deep fried firm tofu is cut into triangular shape and stuffed with a mixture of shredded vegetables: carrot, cucumber and beans sprout. It is served with chilli dipping sauce. It is one of my favourite when I eat at mix rice Malay shop.
The Chinese version of stuffed tofu is a Hakka dish in which raw tofu stuffed with meat or fish and then deep fried. It is eaten just like that or stir fried into a dish with gravy.
I am not a fan of deep frying so I enlisted the help of my mini toaster oven to bake it. The trick is to crispy baked tofu is to dry up the tofu on a kitchen cloth before roasting it. Different brand of tofu has different water content so you might need to experiment a bit.
My tofu comes in 10pc pack. At times, I roast the tofu, cool it to room temperature and store it up to 2 days in the fridge. Then I heat it up in the toaster oven, leave it to cool and stuff the vegetables.
Tauhu Sumbat (Stuffed Tofu) Recipe
Ingredients
5 Square firm tofu
1/3 Cucumber
1/3 Carrot
30g Jicama/ Yam Bean/ Sengkuang
Cooking Oil
Chilli Sauce
Method
1. Wash the tofu and put it on a kitchen cloth.
2. Put some cooking oil into the roasting pan and coat the tofu with oil.
3. Roast the tofu at 220C for 30-50 minutes or until browned.
4. Leave it to cool at room temperature.
5. Shred cucumber, carrot and jicama.
6. Cut the tofu into triangles and cut a slit to make a pocket for filling. Stuff the vegetable filling.
7. Drizzle chilli sauce on the tofu or serve it beside it.
