• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • Several pieces of semi-hard beancurd (you can find at the wet market)
  • 1/2 cucumber, cut into fine thin strips
  • 1/2 carrot, cut into fine thin strips
  • 1 cup beansprouts, scalded lightly
  • Enough oil to deep-fry beancurd
  • Sauce:
  • 1/2 cup asam jawa juice (mix 1 tbsp asam in a bit of water and squeeze out the juice)
  • 2 tbsp oil
  • Combine the following:
  • 300g groundnuts, toasted and pounded coarsely
  • 3 to 4 red chilli, seeded and pounded
  • 2 to 3 cilipadi (optional)
  • 3 shallots, pounded
  • 1 clove garlic, pounded
  • 1/2 tsp belacan granules
  • Seasoning:
  • 1 tsp sugar
  • Pinch of salt, or to taste
  • 1 tsp palm sugar (gula Melaka)


  1. Cut beancurd (tauhu) pieces diagonally into halves. Sprinkle a little salt. Pat dry with paper kitchen towels, then deep-fry in hot oil until crispy on the outside.
  2. Cut a slit in the tauhu and pry open slightly. Stuff with a little bit of each vegetable into the opening.
  3. For the sauce: heat two tablespoons oil in a wok and saute the combined pounded ingredients until fragrant. Add asam jawa juice and seasoning. Bring to a simmering boil until sauce turns thick. Dish out and serve with the tauhu sumbat.

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2 thoughts on “Tauhu Sumbat”

  1. Molly - December 27, 2022 at 7:00 am

    Hi Amy. Please can you post a recipe for “sugee cake” ?? Thanks.


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