Crispy fried tofu, fresh vegetables and a spicy-sweet peanut sauce: this Malaysian snack is a colourful starter you eat with your hands.
Tahu sumbat literally means stuffed tofu. In Malaysia, it’s eaten as a snack or light bite; the exact filling and sauce can vary. Here, we fill firm blocks of tofu with bean sprouts, cucumber and carrot. The combination adds crunch and freshness alongside the warm, golden-brown exterior. The peanut sauce brings together creaminess, sweetness, tang and chilli, so the tofu doesn’t taste dry or bland.
Firm tofu works well because the blocks hold their shape after frying and are easy to cut open. Pat the tofu thoroughly dry before frying: excess water can splatter in hot oil and makes it harder to get a firm crust. Fry the blocks until golden brown all over, then drain them. Next, carefully cut an opening along one long side. A small spoon helps make room without cutting all the way through the tofu.
Bean sprouts are naturally fresh and crunchy; blanching them briefly softens their bite a little. Rinse the sprouts well first, dip them in boiling water for about half a minute, then cool them immediately in cold water. Drain them well, or the filling will become watery. Cut the cucumber and carrot into thin strips so they fit easily inside the tofu. Cucumbers are often at their best in summer, but this dish doesn’t depend on a particular season.
Finely ground peanuts give the sauce body. Don’t grind them completely smooth into a paste: a little texture goes well with the crispy tofu. Tamarind adds a rounded, fruity tang; lime juice is a useful alternative if tamarind isn’t available, though the sauce will taste a little fresher. Use brown sugar if you don’t have palm sugar, and adjust the amount of chilli to suit how spicy you like it. Add warm water until the sauce is thick but pourable.
Serve the tofu as soon as it’s filled, with the peanut sauce alongside or spooned over it and lime wedges for squeezing. This keeps the exterior firm for as long as possible, and everyone can decide how much sauce to add. For a starter, you can cut the blocks into smaller pieces; as a snack, they’re just right to hold whole in your hand. Prepare the vegetables and sauce just before serving with the tofu, so the filling stays crunchy.
Pat the tofu thoroughly dry and cut it into 8 rectangular blocks. Heat the oil in a sturdy pan to about 170 °C. Fry the tofu in batches until golden brown and firm all over, about 5–7 minutes per batch. Drain on paper towels.
Rinse the bean sprouts. Dip them in boiling water for 30 seconds, drain and cool them under cold water. Drain well. Cut the cucumber and carrot into thin strips.
Finely grind the peanuts, garlic and chilli in a food processor. Add the tamarind paste, sugar, warm water and salt, and grind to a coarse sauce.
Transfer the sauce to a small pan and heat over low heat, stirring, for 3–4 minutes. Add a splash of water if needed: the sauce should be thick but pourable.
Cut a deep opening along one long side of each tofu block without cutting all the way through. Fill with bean sprouts, cucumber and carrot. Serve with the warm peanut sauce and lime wedges.
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