How to Make Stuffed Tofu with Minced Chicken (Traditional & Healthy Version)
Stuffed Tofu with Minced Chicken, known locally as 'Tauhu Sumbat Ayam', is a beloved dish in Malaysia, blending Chinese and Malay culinary influences. This recipe reflects Malaysia’s multicultural cuisine, bringing together soft tauhu (tofu) and savory minced chicken, enhanced with aromatic herbs like daun ketumbar (coriander leaves) and bawang putih (garlic). Traditionally served as a lunch or light meal, it’s popular at hawker stalls and family gatherings, prized for its satisfying texture and wholesome flavors. The dish is often enjoyed during midday meals, especially in urban centers like Kuala Lumpur and Penang, where healthy, protein-rich options are favored. Malaysian cooks add lemongrass (serai) and local chilies for a gentle heat, while pandan leaves may be used for a subtle fragrance. Stuffed Tofu with Minced Chicken is a smart choice for calorie-conscious Malaysians, offering a nutritious, filling meal without heavy oils or santan. Its mild yet flavorful profile makes it accessible to all ages, and the use of local ingredients highlights Malaysia’s commitment to fresh, wholesome food. Whether served with a tangy dipping sauce or as part of a lunch spread, this dish exemplifies the balance and diversity found in traditional Malaysian cuisine.
Ingredients
- 4 pieces Firm tofu (tauhu) (Tauhu keras)
- 150g Minced chicken breast (Ayam cincang)
- 1 small Red onion (Bawang merah)
- 2 cloves Garlic (Bawang putih)
- 2 tablespoons Fresh coriander leaves (Daun ketumbar)
- 1 stalk Lemongrass (Serai, finely chopped)
- 1 Bird’s eye chili (Cili padi, finely chopped)
- 1 tablespoon Soy sauce (Kicap cair)
- 1 teaspoon Sesame oil (Minyak bijan)
- 1 Pandan leaf (Daun pandan, optional for aroma)
- to taste Salt and pepper (Garam dan lada hitam)
Step-by-step instructions
Step 1 · Slice each tauhu block in half
Slice each tauhu block in half, creating a pocket inside. Gently scoop out some tofu to make room for filling.
Step 2 · In a bowl
In a bowl, combine minced chicken, chopped bawang merah, bawang putih, daun ketumbar, serai, and cili padi. Add kicap cair, minyak bijan, salt, and pepper. Mix thoroughly.
Step 3 · Stuff each tauhu pocket with the chicken mixture
Stuff each tauhu pocket with the chicken mixture. Press gently so the filling stays inside.
Step 4 · Heat a non-stick pan and lightly brush with minyak bijan
Heat a non-stick pan and lightly brush with minyak bijan. Place the stuffed tauhu, seam side down, and cook for 7-8 minutes until golden brown.
Step 5 · Flip the tauhu and cook the other side for another 5-7 minutes
Flip the tauhu and cook the other side for another 5-7 minutes. Optionally, add daun pandan to the pan for aroma.
Step 6 · Remove and let cool slightly
Remove and let cool slightly. Slice tauhu and serve with fresh coriander and a dipping sauce of your choice.
Why this recipe is healthy
This dish is a healthy choice because it uses lean minced chicken breast and firm tauhu, both of which are low in calories and fat. The inclusion of local herbs and spices adds flavor without extra calories or sodium. Cooking with minimal minyak bijan and avoiding heavy sauces ensures you get a nutrient-rich meal that is low in unhealthy fats and high in essential vitamins and minerals.
A note on tradition
Tauhu Sumbat Ayam is popular in central Malaysia, especially Selangor and Kuala Lumpur. It reflects Chinese and Malay fusion, commonly found at wet markets and roadside stalls. Traditionally eaten as a midday snack or lunch, it’s favored for its balance of protein and plant-based ingredients. Malaysians enjoy it during gatherings and informal family meals.