About This Vegetables Stuffed Tofu / Tahu sumbat
This stuffed tofu has been a classic vegetarian tofu side dish in my family since I was little. In Malaysia and Singapore, it’s called tauhu sumbat, which simply means “stuffed tofu.”
Commonly enjoyed as a finger food, side dish, appetizer, or savory evening snack, this vegetables stuffed tofu is always served at room temperature.
My mom would pair them with store-bought Thai sweet chili sauce when she had no time to make the sauce herself. Some people prefer it with peanut sauce.
Traditionally, the tofu is deep-fried, but since I’ve learnt to make crispy tofu with an air-fryer, I can never go back to the traditional way.
☑️ It’s cleaner to cook
☑️ You’ll get to skip an unhealthy amount of oil
☑️ When done right, it gives you a crispy outside, soft and juicy inside texture.
Table of Contents
- About This Vegetables Stuffed Tofu / Tahu sumbat
- Why you will like this crispy airfry tofu stuffed with vegetables.
- This tofu appetizer is also perfect for;
- Ingredients To Make Vegetables Stuffed Tofu
- How to Make Vegetables Stuffed Tofu
- How to make sweet garlic chili sauce
- Vegetables stuffed tofu calories
- Other Asian tofu recipes you might like
- FAQ
Why you will like this crispy airfry tofu stuffed with vegetables.
- This stuffed tofu is quick, easy, and can be made with basic ingredients, perfect if you are a busy type.
- With the air fryer method that makes healthy and crispy tofu, you just need to toss it into the basket and leave it to cook while moving on to prep the vegetables. Easy ey?
- It’s a refreshing, light and affordable plant-based protein dish.
- Make the sauce in bulk and skip the bottled chili sauce from your grocery list on your next trip. It pairs perfectly with other Asian side dishes like my Oven-Baked Spring Roll Cups or Vietnamese salad rolls.
Recipe Highlight
- Low-fat
- Easy to make
- High-protein side dish or appetizer
- Rich in antioxidants
I wasn’t a fan of tofu when I was little. To me, it’s always the sauce or coating that makes a tasty tofu. Through time, I learned that the combination of vegetables too can make better flavor.
Since I’ve been adding more plant-based foods to my diet and cutting back on processed ingredients due to my inflammatory condition, this air-fried stuffed tofu has become one of my go-to plant-based protein side dishes.
This tofu appetizer is also perfect for;
- Picnic
- Lunch box side dish
- Finger food at your party
- Hosting a vegetarian guest
Ingredients To Make Vegetables Stuffed Tofu
Stuffed Tofu
- Firm tofu – Go for the unsalted, raw one that is white. The tofu used is usually the standard medium block size. When halved, each piece fits perfectly in your hand — not quite bite-sized, but just right for stuffing and holding.
- For coating – Corn starch, turmeric powder, salt, olive oil.
- Carrot – Cut it into thin Julienne cuts.Julienne’s cutter always comes in handy.
- Cucumber – Use a Japanese cucumber for the crisp and less seeds. I like to skip the peeling to keep the fiber. You can use a Julienne cutter as well.
- Jicama – A crunchy, subtly sweet root vegetable with a flavor and texture similar to Korean pear.
- Coriander leaves – Pick only the leaves.
Additional vegetables & substitution:
- Beans sprout is traditionally used in this dish. Make sure to blanch them first and cool before stuffing.
- Microgreens will adds more greens and fiber to the appetizer
- Susbtitute Jicama to Korean pear or pickled raddish!
Garlic Chili Sauce
- Chili flakes/chili course – Go for a mild level of spiciness.
- White distilled vinegar – You can also use rice vinegar for a milder tang.
- Garlic – Grate the garlic for a maximum and evenly distributed flavor. I personally don’t like to bite chunks of garlic.
- Sweetener – I like using mild to nonflavored honey for the antioxidant benefits. Feel free to use your choice of sweetener. If you’re using sugar, swap 1 tbsp of honey to ___tbsp of sugar.
- Water
How to Make Vegetables Stuffed Tofu
1. Air fry the tofu
In a bowl, combine corn flour, salt and turmeric powder and mix them with a whisk or fork. Coat the tofu with oil (I use olive oil), then coat the tofu in the flour mix. Transfer to the air fryer basket and air fry for 20 minutes at 200°C.
2. Meanwhile, prep the vegetables or make the sauce
Washed, dried, and cut carrots, cucumber, and Jicama into tiny Julienne cuts. You can either manually cut them or, for a shortcut, use a Julienne cutter.
3. Prepare the tofu for stuffing.
Once the tofu is done, place it on a wire rack to cool for about 10 minutes, this helps keep them crispy.
Then halves the tofu diagonally and score halfway inside with the tip of your knife to make a pocket.
4. Fill and serve!
Gently press the top and bottom of the tofu to open the pocket, then stuff the vegetables inside. Serve next to the sauce and voila!
How to make sweet garlic chili sauce
- In a saucepan, combine water, chili flakes, garlic, salt, and sugar. Bring to a boil.
- Once boiling, reduce the heat to medium or low and add corn flour that has been dissolved in water. Give them a stir.
- Add vinegar and cook it for almost a minute (avoid inhaling the fume). Turn the heat off and leave it to cool.
- Transfer the sauce to a small bowl and let it cool. *If you’re using honey as a sweetener, consider adding the honey when the sauce is cooled.
For other foods you can pair with this sauce, including a detailed recipe and video check out my Garlic Chili Sauce post.
Vegetables stuffed tofu calories
Two pieces of vegetable stuffed tofu contain about 144 kcal, not including the sauce.
Other Asian tofu recipes you might like
FAQ
Can I make this tofu ahead of time?
Yes, you can make this tofu early in the morning and serve it later. This tofu is usually served at room temperature. For the best flavor and texture, best to prepare it on the same day.
What vegetables can I substitute?
You can substitute it with other vegetables like bean sprouts, microgreens, and even pears to add natural sweetness and extra crisp to it.
Is this tofu gluten-free?
Yes, this tofu contains no ingredients with gluten.
Is this vegetable stuffed tofu healthy
Absolutely! this air-fryer vegetable tofu skips the processed cooking oil and is stuffed with refreshing vegetables with different colors and antioxidants. .
Vegetables Stuffed Tofu with Thai Garlic Chili Sauce
2
servings30
minutes72
kcalThis vegetable-stuffed tofu with Thai garlic chili sauce is a classic vegetarian appetizer. It features air-fried tofu filled with crisp, refreshing vegetables and served with a sweet dipping sauce.
Ingredients
- Tofu (Coating)
4 pieces Firm tofu – Drained and pat dry
1/2 tsp Salt
1/2 tsp Turmeric
3 tbsp Corn starch
1 tbsp Oil (I use olive oil)
- Tofu (Vegetable filling)
1/2 medium Carrot – Julienne
1/2 medium Cucumber – Julienne
5 g Coriander leaves
20 g Jicama – Julienne (Check substitution above)
- Thai Garlic Chili Sauce
1 tbsp Chili coarse
1-2 clove Garlic – grated
1 tbsp Vinegar
1 tbsp Sweetener – (Honey/sugar)
1/2 tsp Salt
1/4 cup Water
1 tsp Corn starch (diluted with 2 tbsp water)
Directions
- Air-fry the tofu
- In a bowl, mix corn starch, salt, turmeric with a fork.
- Coat the tofu with a thin layer of oil, then dip each piece into the flour mix until fully coated.
- Transfer the tofu into an air-fryer basket and air fry for 20 minutes at 200 °C. (Grease the basket if needed.) *While the tofu is cooking, julienne the vegetables and prepare the sauce.
- Make the sauce.
- In a saucepan, combine water, chili flakes, garlic, salt, and sugar. Bring to a boil.
- Once boiling, reduce the heat to low and stir in the cornstarch slurry. Let it simmer for about a minute, then add the vinegar. Cook for another minute, then turn off the heat.
- Transfer the sauce to a small bowl and let it cool. *If you’re using honey as a sweetener, like in my Garlic Chili Sauce recipe, consider adding the honey when the sauce is halfway cooled.
- Prepare the tofu for stuffing.
- Once the tofu is done, place it on a wire rack to cool for about 10 minutes — this helps keep it crispy.
Cut each tofu diagonally into two halves. Then, using the tip of a knife, gently score the center of each half to create a pocket. - Cut the tofu into 2 parts diagonally, and with the tip of your knife, score the inner part halfway through to create a pocket.
- Fill and serve!
- Stuff the julienned vegetables into the tofu pockets.
- Serve with the garlic chili dipping sauce while the tofu is crispy.
Equipment
- Ninja 4 in 1 Air FryerCheck on Amazon
Notes
- This stuffed tofu is usually consumed at room temperature, but I like it slighlty warm when the tofu is still crispy on the outside.
