Tahu Sumbat or Stuffed Bean Curd

Updated on 9/8/2014 - Tahu/Tofu from Jasin. Melaka

Being Malaysian, I am proud to introduce my country to the world. Not only the beautiful places we have but also thousands of delicious selection of foods for you to taste. One of my favourite is ‘Tahu sumbat’ or literally translates in English as Stuffed Bean Curd. It is a simple mouth-watering food and favourite amongst most Malaysian too, especially during the ‘Ramadhan’ month or fasting month.

Tahu Sumbat

There are several ways to serve ‘Tahu Sumbat' but I like mine with sweet chili sauce. It can be either self made chili sauce or ready made that can be bought from any Asian stores near to your place. Alternatively it can also be served with peanut sauce.

Stuffed Bean Curd

Ingredients:
2 White Tofu or Yellow Tofu (bean curd)
¼ of Cucumber (finely sliced)
Half hand of bean sprouts (soaked for a few minutes in hot water and drained)
6 fresh red chillies*
2 cloves of garlic*
1 tablespoon of sugar*
1 teaspoon of salt*
2 cups of water*
(*for sauce)

How To:
Heat the oil in a wok and fry the Tofu until each sides turn into brown colour. Then put it a side to rest. Cut the square tofu into half (triangle shape is recommended) and slice in the middle to make a room for stuffing mix (mix the cucumber and bean sprouts and firmly stuffed into the tofu).

Sauce:
In a mortar and pestle or a blender, blend chilies together with garlic. Heat up a small pot and add the blended with 2 cups of water. Bring it to boil. Then add sugar and salt. Continue stirring until the sauce is thickened.