Skip to main content

Stuffed Tofu Puffs With Sweet And Spicy Sauce


I would like to introduce you to another popular snack from Malaysia, Stuffed Tofu Puffs with Sweet and Spicy Sauce. They are usually sold in larger sized tofu puffs which are not available here in Vancouver. So, I am using the smaller ones which works just as well and they are easier to eat. As for the sauce, if you are a vegan then just omit the shrimp paste. The sauce will taste just as good. It will thicken once it cools down and if you find it’s too thick, then just add a few spoonful of hot water to dilute the sauce. Warm the sauce in the microwave, if needed. If you like tofu puffs, I would recommend that you try this easy and tasty snack!


Stuffed Tofu Puffs With Sweet And Spicy Sauce
(Printable Recipe)

Ingredients

2 Packets Tofu Puffs (90g x 2 or about 18 to 20 pcs)
250 g Beans Sprouts, blanched
1 Cucumber, peeled and shredded
1 Cup Roasted Peanuts, coarsely chopped

Sweet And Spicy Sauce
250 g Gula Melaka (Dark Palm Sugar)
250 ml Water
2 Red Chilies, seeded and finely chopped
5 Bird’s Eye Chilies, finely chopped
1 ½ tsp Roasted Shrimp Paste (Optional)
1 ½ Tbsp Dark Soy Sauce
½ tsp Sea Salt
80 g Tamarind Paste, mixed with 400ml of Water, discard solids

Method

In a medium saucepan, combine all the sauce ingredients and bring it to a boil. Reduce the heat and let it simmer on gentle heat for about 30 to 35 minutes or until the sauce has thicken slightly. Let cool completely.

Prepare the tofu puffs, sliced the puffs almost all the way through. Grill the tofu puffs lightly on both sides. Then stuff the puffs with beans sprouts and cucumber, and then top with some sweet and spicy sauce with some chopped peanuts. Serve immediately.

Serves 4 to 6

Comments

  1. This is really refreshing with a great and flavorful dipping sauce. The photo and the colors are really fresh and clean.

    ReplyDelete
  2. These are beautiful and I am sure the flavors are delightful!

    ReplyDelete
  3. Angie, you're already making me miss Malaysia There's one really good stall in PJ selling this back in Malaysia. I always go there and it's always full. Gosh....I love these, must must must try!!!! By the way, roasted shrimp paste is belacan right? Thanks!

    ReplyDelete
  4. @Quinn: Hah! Make some today? Yes, roasted shrimp paste is belacan. Thanks.

    ReplyDelete
  5. I used tofu stuffs in slow cooked dishes or in soups, never tried to make something like this. Your creation is very refreshing. Love the combination too.

    ReplyDelete
  6. I recalled the smell of the street vendors putting the tofu puffs on the hot coal grill, before stuffing them with sprouts and spicy sauce. Meatless and healthy local flavor.
    Is this part of a dish called rojak or taupok or something?

    ReplyDelete
  7. @EnbM: Yes, tau pok with rojak sauce.

    ReplyDelete
  8. This bright bit of "street food" makes me want to travel. GREG

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W