Stack It Up With Tauhu Goreng

I love tauhu goreng, especially those served at the Muslim stalls which are rounded, tall and crispy all over. I don’t know how they do it but it’s always so delicious and looks so unresistable.

I can’t make those tauhu goreng at home because I only have a small wok and even smaller pots and pans. But I am keen to try out the smaller, home-friendly versions which don’t require hawker-style deep-frying techniques. This recipe here is perfect for me, with an easy-to-make peanut gravy and simple ingredients for the tofu. What’s even better is that there are lots of vegetables – beansprouts, cucumbers, making it easy to digest, crunchy and a perfect mix for a perfect meal on a simple weekend meal.


  • Raw peanuts: 300g (preferably without skin)
  • Red chilli: 4, sliced
  • Chilli padi (optional): 4
  • Garlic: 4 cloves
  • Tamarind juice: strained from 3 tbsp pulp + 200ml water
  • Oil: 100ml + one bottle for deep-frying
  • Water: 800ml
  • Palm sugar: 200g, roughly chopped
  • Kecap manis: 2 tbsp
  • Salt: 2 tsp
  • Tau kwa: 4, sliced diagonally
  • Bean sprout: 200g, blanched
  • Japanese cucumber: 4, thinly sliced
  • Hard-boiled egg: 4, halved


  1. Fry peanuts in wok for 10 – 15min till fragrant. Leave to cool.
  2. Blend together peanuts, chillies, garlic and tamarind juice. Remove and set aside.
  3. Heat 100ml oil in wok. Stir in ground peanut mixture.
  4. Add in 800ml water, palm sugar, kecap manis and salt. Stir till combined.
  5. Boil over low heat, stirring continuously. Turn off heat and set gravy aside.
  6. Deep-fry tau kwa in oil till golden brown. Drain on paper towel.
  7. Arrange tau kwa, bean sprouts, cucumbers and eggs on a plate.
  8. Scoop gravy over dish to serve.

4 persons

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