Ingredients Jump to Instructions ↓

  1. 1/2 cucumber, cut into fine thin strips

  2. 1 cup beansprouts, scalded lightly Enough oil to deep-fry tauhu/tofu Sauce (follow the Satay Sauce ) or 1 tbsp thick tamarind juice

  3. 1/4 - 1/2 cup water

  4. 2 tbsp oil Combine the following :

  5. 300g groundnuts, toasted and pounded coarsely

  6. 3 to 4 red chilli, seeded and pounded

  7. 3 shallots, pounded

  8. 1 clove garlic, pounded

  9. 1/2 tsp belacan granules Seasoning:

  10. 2 tsp brown sugar Pinch of salt, or to taste

Instructions Jump to Ingredients ↑

  1. For tauhu/tofu pieces, cut diagonally into halves. Sprinkle a little salt. Pat dry with paper kitchen towels, then deep-fry in hot oil until crispy on the outside. Cut a slit in the tauhu and pry open slightly. Stuff with a little bit of each vegetable into the opening. For Tauhu/Tofu Pok, make a slit and then either deep fry or toast in the oven before stuffing. For the sauce: Heat two tablespoons oil in a wok and saute the combined pounded ingredients until fragrant. Add tamarind juice, water and seasoning. Bring to a simmering boil until sauce turns thick. Dish out and serve with the tauhu sumbat Serves


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