How to Make Chicken Tofu Patty (Traditional & Healthy Version)
Chicken Tofu Patty is a beloved Malaysian lunch dish, blending the soft texture of tauhu (tofu) with the savory flavors of ayam (chicken) and aromatic local herbs. Rooted in Malaysia’s multicultural cuisine, this patty brings together Malay, Chinese, and Indian influences, making it a versatile and nutritious meal. The incorporation of tauhu, lemongrass (serai), and pandan leaves highlights how Malaysians use readily available ingredients to create wholesome, balanced meals. Chicken Tofu Patty is popular for its simplicity, adaptability, and unique taste, often enjoyed during midday breaks or casual family gatherings. Its mild yet flavorful profile appeals to all ages, making it a staple in home kitchens and food stalls across Malaysia. This dish is a great choice for health-conscious Malaysians, offering a high-protein, low-fat alternative to traditional fried patties. The use of local herbs like daun bawang (spring onion) and serai adds both aroma and nutritional value, while minimal oil ensures a lighter meal. Chicken Tofu Patty is easy to prepare, ideal for busy lifestyles or meal prepping. Whether served with a side of salad, nasi (rice), or wrapped in lettuce, it fits perfectly into Malaysia’s vibrant lunch culture. Enjoy a taste of Malaysia’s diversity in every bite!
Ingredients
- 100g Chicken breast (Ayam tanpa kulit, finely minced)
- 150g Firm tofu (Tauhu keras, crumbled)
- 1 Egg (Grade A, beaten)
- 2 stalks Spring onion (Daun bawang, finely chopped)
- 1 stalk Lemongrass (Serai, finely minced)
- 1 Pandan leaf (Daun pandan, finely shredded)
- 1/2 medium Carrot (Finely grated)
- 1 tbsp Light soy sauce (Kicap cair)
- 1/4 tsp Black pepper (Lada hitam)
- 1 tbsp Olive oil (For pan frying)
Step-by-step instructions
Step 1 · Prepare all the ingredients by finely mincing chicken breast
Prepare all the ingredients by finely mincing chicken breast, crumbling tofu, chopping spring onion, mincing lemongrass, shredding pandan leaf, and grating carrot.
Step 2 · In a large bowl
In a large bowl, combine minced chicken, crumbled tofu, beaten egg, spring onion, lemongrass, pandan leaf, and carrot. Mix well until ingredients are evenly distributed.
Step 3 · Add light soy sauce and black pepper to the mixture
Add light soy sauce and black pepper to the mixture. Adjust seasoning to taste. Form the mixture into medium-sized patties using damp hands.
Step 4 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Place patties in the pan and cook for 3-4 minutes on each side, until golden brown and cooked through.
Step 5 · Remove patties from the pan and drain on kitchen paper to remove ex...
Remove patties from the pan and drain on kitchen paper to remove excess oil. Serve immediately with a fresh salad or wholegrain nasi (rice).
Step 6 · Optional: Garnish with extra spring onion or coriander leaves for a...
Optional: Garnish with extra spring onion or coriander leaves for added freshness and aroma.
Why this recipe is healthy
This Chicken Tofu Patty recipe is a healthy choice thanks to its high protein and low fat content, making it ideal for weight management and maintaining energy levels. The inclusion of tofu lowers cholesterol, while the abundance of vegetables and herbs adds fiber and micronutrients. Minimal oil usage and the absence of processed ingredients make it suitable for calorie-conscious eaters and those looking for wholesome Malaysian meals.
A note on tradition
Chicken Tofu Patty is inspired by tauhu-based dishes popular in central Malaysia, particularly among families seeking quick, nutritious meals. The fusion of chicken and tofu reflects Malaysia’s multicultural food heritage, often seen at local lunch stalls and home kitchens. This dish is a modern twist on traditional tauhu recipes, enjoyed for its adaptability and healthfulness. It’s usually eaten during lunch, especially on busy weekdays.