Stuffed Tofu 豆腐塞豆芽

Better known as "tauhu sumbat" among Malaysian locals, this makes an all-time great finger food often not served hot but at room temperature. Simple it is sure, and for a while I had contemplated if I should even make a post on this. But on second thought, this blog is after all about what we make and have at home as part of our everyday meals, so I decided that it should deserve a place here nonetheless lol. Basically fried tofu stuffed with vegetables, this makes a healthy and simple snack, pairing exceptionally well with the Thai sweet chili sauce or peanut sauce. A snack simple as such is made unbelievably even simpler with me using firm tofu that comes pre-fried. Surely not merely chosen out of convenience, this is instead an intentional choice made having tried both frying my own and using these. And they certainly have not failed in proving their worthiness in making stuffed tofu at least as awesome as those homemade. With those in hands, a steamer is all that I need to get these done within minutes. Instead of having the fried tofu re-fried, I put them to steam. And instead of blanching the vegetables, I have them steamed too. So all in all, they collectively make a healthier version of stuffed tofu on their own, at least to my very personal standard.

fried firm tofu, carrots, cucumber and bean sprouts
- the keys to a good piece of stuffed tofu

Stuffed Tofu 豆腐塞豆芽
Makes 4 pieces of stuffed tofu
2 pcs fried firm tofu
1/4 greenhouse seedless cucumber, julienned  
2" carrot, julienned
1 handful bean sprouts, rinsed and ends trimmed
a pinch or two or salt  

1. Have the steamer ready. Bring the tofu pieces to steam for about 2 minutes to soften and thoroughly heated through. Remove from steamer after that and let cool.
2. Meanwhile, bring in the bean sprouts, sprinkle in some salt, and let steam for about 1 to 2 minutes until they look slightly wilted. Remove from heat and set aside.
3. When the tofu pieces have cooled down enough to be handled comfortably with hands, have the tofu halved diagonally. Make a slit down the center on the non-fried side, removing bits of the tofu flesh creating a small pocket for stuffing.
4. In a small bowl, toss together the cucumber, carrot and bean sprouts. Mix evenly.
5. Stuff each of the tofu generously with the mixed vegetables, pass the brim even.
6. Have them served with the Thai sweet chili sauce or peanut sauce on the side.