Inspired by: Tauhu bakar / tahu tek
- All year
Malaysian Tofu & Bean Sprouts with Peanut Sauce (Tauhu Bakar)
- Serves
- 4
- Portion
- ≈150 g
- Time
- 30 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Tofu, firm | firm, grilled or baked | 400 g | 2000 g | |
| Mung bean sprouts | blanched | 150 g | 750 g | |
| Cucumber | julienned | 100 g | 500 g | |
| Peanuts | ⅓ cup, roasted & ground | 60 g | 300 g | |
| Jaggery (gur) | 1 tbsp | 15 g | 75 g | |
| Soy sauce / tamari (gluten-free) | 1 tbsp | 15 ml | 75 ml | |
| Tamarind pulp | 1 tsp | 5 g | 25 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Water | ⅓ cup | 80 ml | 400 ml |
Method
How to cook it
Step 1: Bake tofu at 220 °C 20 minutes; cut into a pocket or cubes.
Step 2: Simmer ground peanuts with water, jaggery, soy, tamarind and ginger 5 minutes to a sauce.
Step 3: Fill or top tofu with blanched sprouts and cucumber; spoon over warm sauce.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromChilli–garlic peanut sauce→Toginger–tamarind peanut sauce
Appears in
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