Tauhu Sumbat - Veggie Stuffed Tofu Recipe

Name: Tauhu Sumbat - Veggie Stuffed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces Hodo Soy Firm Tofu 1 1/2 pack; oil for frying; 1 cup bean sprouts blanched and drained; 1/2 cup cucumber seeded, cut into thin juliennes; 1/2 cup jicama peeled, cut into thin juliennes; 1/4 cup carrots finely julienned; 1/3 cup white sesame seeds toasted; 1/2 shallot; 2 tablespoons brown rice vinegar; 2 tablespoons light soy sauce; 1 teaspoon ginger juice; 1 tablespoon sugar; 1 teaspoon mirin; 1 teaspoon sesame oil toasted; 1/2 cup rice bran oil; 2 tablespoons soy mayonnaise see devilled tofu recipe; 3/4 teaspoon Sriracha; 1/2 teaspoon kosher salt

Servings: persons

18 ounces Hodo Soy Firm Tofu 1 1/2 pack
oil for frying
1 cup bean sprouts blanched and drained
1/2 cup cucumber seeded, cut into thin juliennes
1/2 cup jicama peeled, cut into thin juliennes
1/4 cup carrots finely julienned
1/3 cup white sesame seeds toasted
1/2 shallot
2 tablespoons brown rice vinegar
2 tablespoons light soy sauce
1 teaspoon ginger juice
1 tablespoon sugar
1 teaspoon mirin
1 teaspoon sesame oil toasted
1/2 cup rice bran oil
2 tablespoons soy mayonnaise see devilled tofu recipe
3/4 teaspoon Sriracha
1/2 teaspoon kosher salt

1
Drain and pat dry tofu. Cut into perfect 3X3 squares, then cut each square into two diagonally making triangles. Heat oil 250F. Drop in tofu and fry till tofu floats, about 15 minutes. Remove from oil and drain on a baking rack over a sheet pan. Bring oil to 350F, refry tofu till golden and crisp, about 5 minutes. Let cool.
2
Toss vegetables together. Slit tofu slight in the middle on the long side of the triangle to make a pocket, being careful not to tear the edges, remove about 2 Tablespoons of tofu and stuff with vegetables. Serve with sauce.
3
To make the sauce: Toast sesame until fragrant. Be careful not to burn. Transfer seeds to a blender, grind. Add shallot, rice wine vinegar, soy sauce, ginger juice, sugar, mirin and sesame oil. Blend till smooth. Slowly add the oil. Then add mayo and chili sauce and blitz to combine. Dressing should be emulsified and slightly thickened. Season with salt, and more sugar if needed.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 18 ounces Hodo Soy Firm Tofu 1 1/2 pack, oil for frying, 1 cup bean sprouts blanched and drained, 1/2 cup cucumber seeded, cut into thin juliennes, and more.

Yes, Tauhu Sumbat - Veggie Stuffed Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tauhu Sumbat - Veggie Stuffed Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions