How to Make Tauhu Bergedil Ayam (Traditional & Healthy Version)
Tauhu Bergedil Ayam is a beloved Malaysian snack and lunch dish that beautifully blends the multicultural flavors of Malaysia. This wholesome recipe features tauhu (tofu) stuffed with a savory chicken filling, gently pan-fried until golden. Drawing inspiration from both Malay and Peranakan kitchens, Tauhu Bergedil Ayam is often enjoyed with a tangy cili kicap dipping sauce. The dish highlights local ingredients such as fresh coriander, spring onions, and sometimes even a touch of lemongrass for aroma. Tauhu Bergedil Ayam is perfect for those seeking a protein-rich, health-conscious meal. The combination of soft tofu, lean chicken breast, and aromatic herbs makes this dish both satisfying and nutritious, suitable for a calorie-controlled diet. The Malaysian version often incorporates spices like white pepper and a hint of garlic, giving each bite a wonderful depth of flavor. Enjoyed widely during lunch or festive gatherings, this dish reflects Malaysia’s rich culinary heritage and the creative use of local produce.
Ingredients
- 6 pieces Firm tofu (tauhu) (drained and patted dry)
- 100g Chicken breast (finely minced)
- 1 medium Potato (boiled and mashed)
- 2 stalks Spring onion (finely chopped)
- 2 tbsp Coriander leaves (daun ketumbar, finely chopped)
- 1 small Red onion (diced)
- 2 cloves Garlic (minced)
- 1/2 tsp White pepper powder
- 1/2 tsp Salt
- 1 Egg (beaten, for coating)
- 2 tbsp Cooking oil (can use sunflower or canola)
Step-by-step instructions
Step 1 · Prepare the tauhu by making a small slit on one side and gently sco...
Prepare the tauhu by making a small slit on one side and gently scooping out the inside to create a cavity. Set aside the tofu skins and mash the scooped tofu.
Step 2 · In a mixing bowl
In a mixing bowl, combine minced chicken breast, mashed potato, mashed tauhu, chopped spring onion, coriander, red onion, garlic, white pepper, and salt. Mix until well combined.
Step 3 · Stuff each tauhu skin with the chicken filling
Stuff each tauhu skin with the chicken filling, pressing gently so the filling is compact and the shape remains intact.
Step 4 · Dip each stuffed tauhu in the beaten egg
Dip each stuffed tauhu in the beaten egg, ensuring an even coating.
Step 5 · Heat 2 tbsp of cooking oil in a non-stick pan over medium heat
Heat 2 tbsp of cooking oil in a non-stick pan over medium heat. Pan-fry the tauhu bergedil until golden brown on all sides, about 3-4 minutes per side.
Step 6 · Serve hot with homemade cili kicap (soy-chilli sauce) for an authen...
Serve hot with homemade cili kicap (soy-chilli sauce) for an authentic Malaysian touch.
Why this recipe is healthy
This recipe prioritizes lean proteins, whole vegetables, and heart-healthy oils, making it a great fit for calorie-conscious diets. By pan-frying instead of deep-frying, you significantly reduce unnecessary fats. Tofu and chicken both support muscle health, and the use of fresh, local herbs adds flavor without excess sodium. It’s a wholesome, filling dish that supports weight management and overall wellness.
A note on tradition
Tauhu Bergedil is especially popular in the central and southern regions of Malaysia, including Selangor and Johor. It is commonly served during festive gatherings, family lunches, or as a special treat during Ramadan. The dish reflects the creative fusion of Malay and Indonesian culinary influences in Malaysia, often enjoyed with homemade sauces and fresh local herbs. Its adaptability and comforting taste make it a timeless favorite among Malaysians of all backgrounds.