Tauhu Sumbat is a Malaysian dish made by deep-frying tofu until golden brown, then stuffing it with assorted vegetables. Serve with a sweet and spicy peanut sambal for a delicious appetizer, side dish or snack.
In Malay, tauhu means tofu and sumbat means stuffed. This stuffed tofu dish is famous in Malaysia for being a delicious snack and appetizer. During Ramadan season, many people drop by the pasar malam or night market and buy dinner to break their fast later in the comfort of their own homes. You’ll find tauhu sumbat being sold at many of these roadside stalls. If the vast assortment of colourful drinks and the sizzling of dinner being cooked on greased skillets don’t get your mouth watering, the sweet and spicy aroma of this peanut sambal will.
More tofu dishes for you to try:
- Fried Tofu w Sweet Chili Peanut Sauce
- Vegan Kung Pao Tofu
- Spicy Vegan Tofu Curry
- Spicy Eggplant w Minced Tofu
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Tauhu Sumbat (Malaysian Stuffed Tofu w Peanut Sambal)
Ingredients
- 210 g traditional/firm tofu (3 squares of tofu)
- vegetable oil for frying
Peanut sambal
- 1 shallots chopped
- 2 red chilies roughly chopped, deseeded
- 3 dried chili
- ¼ cup water
- 2 kasturi limes
- 2 tbsp brown sugar more to taste
- salt to taste
- ¼ cup roasted peanuts ground
- ¼ cup water more to taste
Vegetables
- ¼ cup beansprouts
- ½ carrot julienne
- ¼ cucumber julienne
Instructions
- Cut dried chili and soak in hot water for 10 minutes. Drain the liquid and remove the seeds.
Make sauce
- In a blender, combine shallots, red chili, dried chili and water. Blend until smooth.
- Over medium heat, add oil to a pan. Pour in the blended chili paste. Add the lime juice and season with brown sugar and salt to taste. Add in ground roasted peanuts and water. Let simmer over medium-low heat until the sambal has reduced to a thicker paste. Remove from the heat and set aside.
Fry tofu
- Slice traditional/firm tofu into triangles and pat dry with a kitchen towel.
- Add oil to a pot until it is deeper than the thickness of your tofu. Insert a wooden chopstick and if bubbles start to form around the edges, the oil is ready.
- Deep fry tofu for 3-4 minutes, making sure they do not overcrowd the pan. If they start to stick, wait for them to form their outer skin then gently separate them. Once the tofu is golden brown, remove and set on a wire rack.
Assemble
- Blanch beansprouts in boiling water for 10 seconds. Toss together the julienned carrot and cucumber.
- Using a pair of scissors or a knife, cut a large hole in the middle of the tofu. Stuff the tofu with the veggie mixture. Repeat until all the tofu have been filled.
- Serve with the peanut sambal.
Notes
