Recipe: Stuffed Tau Pok (Dried Beancurd Puff -豆卜) with Rojak Sauce

I have always enjoyed this snack as it always reminds me of the push cart vendors on the streets of Singapore in the 70s, whereby the rojak man will always have stuffed Tau Pok and dried cuttlefish apart from the usual rojak which he sold.

If you like to have an afternoon snack with a twist or you’re planning a barbecue, why not try this dish with a simply delicious rojak sauce. Or for those of you who are vegetarian, you can replace the rojak sauce with plum sauce, add loads of crushed peanuts, some lime juice, and chilli to spice up the sauce.

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Serves 4 person


8 pieces tau pok (beancurd puffs)


100 g bean sprouts, blanch briefly, drain, and dry with paper towels

100 g cucumber, cut to matchstick size, and dry with paper towels


60g gula melaka, minced and steamed till dissolved

2 tablespoons sugar

60g tamarind mix with 90ml hot water, drain and discard seeds

1½ tablespoons homemade sambal chilli

90g fermented prawn paste


1½ tablespoons rojak flower (aka torch ginger bud), minced

Juice and finely mince a peel of 1 calamansi lime

80g crushed peanuts


  1. Mix all ingredients for the sauce except the crushed peanuts. Adjust taste and set aside.
  2. Mix cucumber and bean sprouts. Set aside.
  3. Cut the beancurd puff diagonally and then slit the side of beancurd puff to make a pocket.
  4. Stuff with mixed bean sprouts and cucumber.
  5. Heat up a non-stick pan without oil or grill.
  6. Place tau pok in the pan/grill and toast till both sides are crisp.
  7. Add the crushed peanuts into the sauce and serve immediately with the crisp tau pok.

Enjoy!! 😀

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at 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.

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