Fried Tofu with Chicken Filling
Makan Tengah Hari • Malaysia
How to Make Fried Tofu with Chicken Filling (Traditional & Healthy Version)
Fried Tofu with Chicken Filling, known locally as Tauhu Goreng Berinti Ayam, is a beloved Malaysian dish that embodies the multicultural tapestry of Malaysia’s cuisine. This dish features crispy fried tofu pockets stuffed with a savoury chicken filling, seasoned with fresh local herbs like daun bawang (spring onion) and a hint of lemongrass. Its roots can be traced to the creative kitchens of Malaysian homes, where tofu is often used as a canvas for inventive fillings, reflecting influences from Malay, Chinese, and Nyonya culinary traditions. This healthy lunch option is enjoyed across Malaysia, from bustling urban stalls to family gatherings in kampung (villages). Its appeal lies in the balance of textures: the golden, slightly crunchy tofu exterior paired with a juicy, aromatic chicken centre. Using minimal oil and steaming before frying, this recipe ensures a lighter take without compromising on authentic taste. Rich in protein yet moderate in calories, Fried Tofu with Chicken Filling is perfect for those seeking a nutritious, satisfying meal that truly represents Malaysian home-cooked goodness.
Bahan-bahan(untuk 2 tofu pieces per person)
- 4 pieces Firm tofu (tauhu; medium blocks)
- 120g Chicken breast (finely minced)
- 2 tbsp Carrot (finely grated)
- 2 stalks Daun bawang (spring onion) (finely chopped)
- 1/2 stalk Lemongrass (white part only, minced)
- 2 cloves Garlic (minced)
- 1 tbsp Light soy sauce (low sodium preferred)
- 1/4 tsp White pepper
- 1 Egg white (for binding)
- 2 tbsp Cooking oil (for shallow frying)
Arahan
- 1
Cut each tofu block in half and hollow out the centre carefully with a small spoon, creating a pocket. Reserve the scooped tofu.
5 minutes
Handle tofu gently to avoid tearing.
- 2
In a bowl, combine minced chicken, grated carrot, chopped daun bawang, minced lemongrass, garlic, egg white, soy sauce, pepper, and the reserved scooped tofu. Mix until well combined.
5 minutes
Mix filling in one direction for a firmer texture.
- 3
Stuff each tofu pocket with the chicken mixture, pressing gently to fill evenly.
3 minutes
Do not overfill to prevent splitting during cooking.
- 4
Steam the stuffed tofu over high heat for 8 minutes until the filling is cooked through.
8 minutes
Steaming first ensures the filling is moist and reduces frying time.
Kenapa hidangan ini sihat
Choosing this dish supports a healthy lifestyle as it uses lean chicken breast and tofu, minimizing saturated fats. The recipe employs shallow frying with minimal oil and adds vegetables for nutrients and fiber. Incorporating local ingredients like lemongrass and daun bawang enhances flavor without excess sodium or artificial additives, making it an ideal option for those watching their calorie intake or aiming for wholesome, home-cooked Malaysian food.
This Fried Tofu with Chicken Filling is rich in high-quality protein from both chicken and tofu, supporting muscle maintenance and satiety. The inclusion of carrots and daun bawang increases the fiber and vitamin content, providing antioxidants like beta-carotene and vitamin C. Lemongrass and garlic offer anti-inflammatory properties and aid digestion. By steaming before shallow frying, this version is lower in fat and calories while retaining an authentic Malaysian taste, making it a nutritious choice for a balanced meal.
Petua
- 💡Tip 1: Use firm tauhu for easier stuffing and frying.
- 💡Tip 2: Steaming before frying keeps the filling moist and reduces oil absorption.
- 💡Tip 3: Add a touch of fresh coriander for extra aroma if desired.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or pan-frying to retain texture. Not recommended for freezing as tofu may become watery.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 190.0 kcal |
