Tauhu Goreng
Submitted by diddle
Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIf you’ve never had tauhu goreng, you’re about to discover one of Malaysia’s most craveable street snacks.
Golden-fried tofu pockets get stuffed with crisp bean sprouts and cool shredded cucumber, then smothered in a punchy peanut sauce spiked with fresh chilies and garlic.
The contrast is what makes this dish sing: crunchy meets creamy, hot meets cool, spicy meets tangy.
It’s the kind of recipe that looks impressive on a platter but comes together with zero fuss.
Kitchen Tips
- Press your tofu for 15 minutes before frying to get a crispier, more golden crust.
- Cut the slit while the tofu is still warm but cool enough to handle, so the pocket opens easily without crumbling.
- If you want a shortcut on the sauce, swap the ground peanuts for half a cup of smooth peanut butter and thin it out with water.
- Taste the sauce before serving and adjust with more vinegar or soy for that sweet spot between tangy and savory.
Ingredients
Directions
- Or substitute ½ cup peanut butter for pounded/blended peanuts.
Heat enough oil (about 2 inches/5 cms deep) in a wok or pan to deep-fry the bean-curd/tofu cakes until they are slightly brown.
Lift them out and let them cool.
Then cut each cake into 2 pieces and make a deep slit across the center to form a pocket.
After that, mix the bean sprouts and cucumber in a bowl and season well before filling the bean-curd/tofu pouches.
For the sauce, pound or blend the chilis and garlic together.
Then add the soy sauce, vinegar and salt.
Next put in the ground peanuts and add the water a little at a time.
Stir to make a smooth coating sauce.
Arrange the stuffed bean-curd/tofu cakes on a dish garnished with slices of cucumber and fresh cilantro leaves and pass the peanut sauce separately.
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