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Fried Tofu with Potato Filling
Makan Tengah Hari • Malaysia
How to Make Fried Tofu with Potato Filling (Traditional & Healthy Version)
Fried Tofu with Potato Filling, or 'Tauhu Sumbat Kentang', is a beloved Malaysian vegetarian dish found across bustling pasar malam (night markets) and home kitchens. This dish harmoniously blends the soft, creamy texture of mashed potatoes with the satisfying crunch of deep-fried tofu, offering a flavorful bite that showcases Malaysia's multicultural culinary heritage. The filling is typically seasoned with local aromatics like bawang merah (shallots), daun sup (celery leaves), and cili merah (red chilies), infusing the dish with layers of traditional taste. In Malaysia, this dish is often enjoyed as a light lunch or snack, perfect for those seeking a protein-rich, plant-based option. Its hearty, comforting flavors make it a popular choice during festive gatherings, vegetarian meals, or family get-togethers. Unlike heavier fried foods, this version uses minimal oil and fresh local ingredients, making it a great addition to a health-conscious Malaysian diet. Whether served with a tangy dipping sauce or enjoyed on its own, Fried Tofu with Potato Filling is a testament to the ingenuity of Malaysian home cooks and the country’s vibrant food culture.
Bahan-bahan(untuk 3 stuffed tofu pockets per person)
- 6 pieces Firm tofu (tauhu) (rectangular, about 5x5cm)
- 2 medium Potatoes (peeled and diced)
- 2 cloves Shallots (bawang merah) (finely chopped)
- 1 Red chili (cili merah) (seeded and finely chopped) - pilihan
- 2 stalks Spring onions (daun bawang) (finely sliced)
- 2 tbsp Celery leaves (daun sup) (finely chopped)
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 2 tbsp Cooking oil
- 1 tbsp Light soy sauce (low sodium preferred) - pilihan
Arahan
- 1
Boil the diced potatoes in salted water until soft, about 10 minutes. Drain and mash while hot.
10 minutes
Mashing while hot ensures a smoother texture.
- 2
Heat 1 tbsp oil in a pan. Sauté shallots and red chili until fragrant, about 2 minutes.
2 minutes
Use medium heat to avoid burning aromatics.
- 3
Add mashed potatoes, celery leaves, spring onions, black pepper, and salt to the pan. Stir well. Cook for another 2-3 minutes. Set aside to cool.
3 minutes
Taste and adjust seasoning as needed.
- 4
Cut each tofu block diagonally to form triangles. Carefully slit open to create a pocket.
2 minutes
Use a sharp knife for clean, neat pockets.
Kenapa hidangan ini sihat
This Malaysian recipe is a healthy choice because it combines high-protein tofu with fiber-rich potatoes, supporting satiety and balanced blood sugar. The use of fresh local herbs enhances flavor without added calories, and pan-frying (or air-frying) instead of deep-frying significantly cuts down on unhealthy fats. With no meat and only plant-based ingredients, it fits well into vegetarian, weight loss, and heart-healthy diets.
Fried Tofu with Potato Filling is a nutritious, balanced dish suitable for vegetarian diets. Tofu provides plant-based protein, essential amino acids, and isoflavones, while potatoes offer complex carbohydrates, potassium, and vitamin C. The inclusion of aromatics like shallots and celery leaves adds antioxidants and dietary fiber. Using minimal oil reduces saturated fat content, and opting for low-sodium soy sauce helps manage sodium intake. This dish is free from dairy and can easily be made gluten-free by omitting soy sauce or using a gluten-free alternative.
Petua
- 💡Tip 1: Always use firm tofu for stuffing to prevent breakage.
- 💡Tip 2: Let the potato filling cool before stuffing to avoid tearing the tofu.
- 💡Tip 3: For extra flavor, add a pinch of ground white pepper or finely chopped daun ketumbar (coriander leaves).
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to retain crispiness. Avoid microwaving to prevent sogginess.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 190.0 kcal |
