About This Vegetable-Stuffed Tofu / Tauhu Sumbat
This stuffed tofu is a classic vegetarian tofu side dish in my family since I was little. In Malaysia and Singapore, it’s called tauhu sumbat, which translated to “stuffed tofu.”
Commonly enjoyed as a finger food, side dish, appetizer, or savory evening snack, this vegetable-stuffed tofu is 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. It’s great with peanut sauce too!
Traditionally, the tofu is deep-fried. Since I’ve learnt to make crispy tofu in the air-fryer, I can never go back to the old way.
☑️ It’s a cleaner to cook
☑️ You’ll get to skip the excess oil
☑️ When done right, the tofu turns out crispy on the outside and soft on the inside.
Table of Contents
- About This Vegetable-Stuffed Tofu / Tauhu 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 Vegetable-Stuffed Tofu
- How to make sweet garlic chili sauce
- Calories in this vegetable-stuffed tofu
- Other Asian tofu recipes you might like
- FAQ
Why you will like this crispy airfry tofu stuffed with vegetables.
- It’s 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.
- 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 and 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 growing up. To me, it was always the sauce or coating that made tofu taste good. Though the sauce helps, I’ve learned that the right combination of vegetables also elevates the tofu dish.
Since I’ve been adding more plant-based meals to my diet and cutting back on processed foods due to my inflammatory condition, this air-fried stuffed tofu has become one of my favorite go-to protein side dishes — simple, light, and it works with many sauces!
This tofu appetizer is also perfect for
- Picnic
- Lunch box side dish
- Finger food when hosting a vegetarian guest!
Ingredients To Make Vegetables Stuffed Tofu
Stuffed Tofu
- Firm tofu – Go for the unsalted that comes in a square medium block. When halved, each piece fits perfectly in your hand, not bite-sized, but just right for stuffing and holding.
- For coating – Corn starch, turmeric powder, salt and oil (I use olive oil).
- Carrot – Cut it into thin Julienne. For a shortcut, use a Julienne cutter.
- Cucumber – Go for Japanese cucumber for its crisp texture and less seeds. I like to skip the peeling to keep the fiber. You can use a Julienne cutter as well.
- Jicama – In case you’re not familiar with it, jicama is a crunchy, subtly sweet root vegetable with a flavor and texture almost similar to Korean pear. Just less sweet.
- Coriander leaves – Use only the fresh leaves, not the big stems.
Additional vegetables & substitution:
- Bean sprouts are traditionally used in this tofu dish. Make sure to blanch them first, then cool before stuffing.
- Microgreens will add more greens and fiber to the appetizer.
- Substitute Jicama for Korean pear or pickled radish!
Garlic Chili Sauce
- Chili flakes/chili course – Use a mild variety.
- White distilled vinegar – For a milder tang, substitute with rice vinegar.
- Garlic – Grate it for maximum flavor and even distribution. I prefer this method to avoid biting into garlic chunks
- Sweetener – I like using mild to nonflavored honey for the antioxidant benefits. Feel free to use your choice of sweetener.
- Water
How to Make Vegetable-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 dip it 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. I use a Julienne cutter for a shortcut.
3. Prepare the tofu for stuffing.
Once the tofus are cooked, place them on a wire rack to cool for about 10 minutes, this helps keep them crispy.
Then cut the tofu diagonally into two parts 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 with 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 to low and add corn flour slurry. Give them a stir.
- Add vinegar and let it simmer for about 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, go to my Garlic Chili Sauce post.
Calories in this vegetable-stuffed tofu
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 crispness to it.
Is this tofu gluten-free?
Yes, this tofu contains no gluten-containing ingredients.
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 in Malaysia & Singapore. It features crispy air-fried tofu, filled with refreshing vegetables, and paired with a sweet, garlicky dipping sauce.
Ingredients
- Tofu (Coating)
4 pieces Firm tofu – Drained and patted 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, and 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 & tools
- Ninja 4 in 1 Air FryerCheck on Amazon
- Julienne cutterCheck on Amazon
Notes
- This stuffed tofu is usually consumed at room temperature, but I like it slightly warm when the tofu is still crispy on the outside.
