Bean curd puffs, also known as tofu puffs or ‘tau pok’ to many southeast asians are one of my favourite variants of the humble bean curd. The healthier version of the bean curd or tofu is dense and has very high water content. The puff version is deep fried, hollow-ish and dry which is very much like a sponge and when cooked in sauce or soup, it soaks up all the wonderful flavours and is totally delicious. I love them in soups, in laksa, sliced and stir fried or in this case – stuffed!
Stuffed bean curd puffs is considered ‘street food’ and is quite commonly found in Singapore or Malaysia food centres. The puff is split in half, lightly toasted and then filled with healthy goodies like julienned cucumber, bean shoots and slices of boiled egg and served with a creamy satay (peanut) sauce. The freshness of the cucumber and bean shoots, the crisp outer tofu shell and the nutty yumminess of the satay sauce is simply a divine combination.
It’s so easy to prepare, very cost-effective and rather healthy as a meal in itself – unless you’re like me where I am over-generous with the satay sauce and I totally drench the little puffs. Oh yum. Many people enjoy this dish as a starter, but it’s surprisingly satisfying as a main. A great summer dish.
Stuffed Bean Curd Puffs
Recipe for 4 as a starter or 2 as main
1 packet tofu puffs (about 14 – 16 pieces)
100 g beans shoots, blanched
1/2 cucumber, julienned
2 large hard boiled eggs, sliced
2 tbsp roasted peanuts, coarsely chopped
Slice the tofu puffs almost all the way through, lightly toast or grill on both sides. Stuff the toasted puffs with equal amount of cucumber and bean shoots, then top with sliced egg and chopped peanuts. Serve immediately with a side of satay sauce.
I used ready made satay sauce this time, but if you fancy making some yourself, here’s a quick and easy recipe from a previous post.