Stuffed Tofu

duration40 mins
meal_typeLunch, Dinner


  • 1/3 vegetable cup
  • 2 firm tofu , cut into squares
  • 1/4 cup beansprouts
  • 1/4 cup
  • 1/4 cup English cucumbers , unpeeled and shredded
  • 1/8 cup yambean or jicama , shredded
  • 1/8 cup stalks lettuce leaves
  • Sauce:
  • 1/3 whole red chilli
  • 1/3 cloves , sliced
  • 1/3 shallot , sliced
  • 1/3 tsp vegetable oil
  • 1/4 cup roasted peanuts
  • 1/3 tsp tamarind paste, dissolved in 2 tbsp water and strained


  1. Prepare the tofu by heating the oil in a wok and deep fry the tofu till brown on both sides
  2. Drain excess oil on paper towels and let it cool
  3. Cut in half into 2 triangles or 2 rectangular diagonally.
  4. Mix in the bean sprouts, cucumber, jicama, and lettuce together to make a stuffing.
  5. Cut open a slit in the tofu to stuff in the stuffing into each half of the tofu.
  6. Serve it in a serving platter and enjoy!
  7. Blend in the chillies, garlic, and shallot together in a blender with a bit of water to loosen it up while blending it.
  8. Heat the oil in a skillet and stir fry the garlic-shallot paste till aromatic.
  9. Mix the paste with all the remaining ingredients into a thick sauce, add sugar or hot water if it is too spicy for your liking.
  10. Serve the sauce in a bowl from the tofu.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.