DIY, Food, Mummy's Kitchen, Recipe, Singapore
Comments 2

How-To: Tauhu Goreng (Fried Beancurd/Tofu with Peanut Sauce)

Tauhu Goreng literally means Beancurd/Tofu Fried. Interesting fact: Tauhu Goreng is the Malaysian and Singaporean spelling whilst Tahu Goreng is the Indonesian spelling. This dish is commonly found in Indonesia, Malaysia and Singapore and it is eaten as a side dish or as a meal in itself.

The beancurd is normally deep fried (I pan fried the beancurd so as to give me a feel that it is more healthy. Hahaha), garnished with beansprouts and/or shredded cucumbers, carrots and topped with a sweet-tangy peanut-based concoction which is super delicious! Ngom! Ngom!

This is extremely easy to cook. The sauce and garnishing can be made in advance, then when you are ready to eat it just fry the beancurd and it’s ready to eat. My son who is not a big fan of beancurd loves this dish too!!

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Serves 2 or 3 persons

 

Ingredients
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2 big pieces of firm beancurd tofu

Oil for deep frying/pan frying

 

Sauce:

IMG_1771

3 tablespoons tamarind pulp (soaked in 150ml warm water and strained for tamarind water)

1 tablespoon sambal chilli

1 tablespoon shrimp paste

2 small cloves garlic (chopped)

2 tablespoons brown sugar

1 tablespoon white sugar

2 tablespoons oil

125ml water

 

Garnishing:

IMG_1775

100g Beansprouts (with the tails pinched off)

½ carrots, shredded (optional)

½ cucumber, shredded (optional)

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50g roasted peanuts, crushed finely

 

 

Method:

Cooking the sauce:

  1. Heat up the oil in a small saucepan.
  2. Add in the chopped garlic and stir fry till golden brown.
    IMG_1777
  3. Add in shrimp paste and fry till combined with the garlic
  4. Add in the rest of the ingredients except the crushed peanuts.
    IMG_1778
  5. Combine well and simmer gently until a thick gravy sauce is formed, about 8 to 10 minutes.
    IMG_1780

 

Preparation and cooking for the Beancurd/Tofu:

  1. Rinse the beancurd/tofu and pat dry.
    IMG_1776
  2. Heat up oil in the pan and pan fry the beancurd/tofu till golden. (If you are deep frying, use more oil. I used about 4 to 5 tablespoons of oil to pan fry).
  3. Dish out and cut into 4 to 6 cubes per tofu.
    IMG_1779
  4. Add the beansprouts. If you are using, add in the shredded cucumber and carrots.
  5. Pour the sauce over them and top with the crushed peanuts. Serve immediately.
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This entry was posted in: DIY, Food, Mummy's Kitchen, Recipe, Singapore

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Hi! My name is Josephine Go. I blog at BeyondNorm.com in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

2 Comments

  1. All your dishes are so yummilicious & so to the peranakan likeness… Really super good.. Good to look, easy to cook & ready to eat

    Like

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