Tahu Bakar (Grilled Tofu) with Spicy Peanut Sauce

Name: Tahu Bakar (Grilled Tofu) with Spicy Peanut Sauce
Total time: 30 min
Yield: 4 servings
Cuisine: malay
Ingredients: 4 pieces Fried Tofu Puffs (Tau Pok); 2 pieces Red Bird's Eye Chilies; 3 pieces Green Bird's Eye Chilies; 4 cloves Garlic; 2 tbsp Cooking Oil; 1 tbsp White Sugar; 1 tbsp Brown Sugar; 1 tbsp White Vinegar; 3 tbsp Sweet Soy Sauce (Kicap Manis); 1 tsp Dark Soy Sauce; 4 tbsp Crushed Roasted Peanuts; 1 piece Cucumber; 1 cup Bean Sprouts

A Malaysian snack featuring grilled tofu served with a homemade spicy, sweet, and tangy peanut sauce, accompanied by fresh cucumber and blanched bean sprouts. The tofu can be grilled whole or cut to create pockets for the vegetables.

30 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

Extracted by chinwei271Extracted 3 Jul 2026

Nutrition· per serving · estimated

230

Calories

11g

Protein

11g

Carbs

18g

Fat

Scale recipe

4 servings

Original recipe

Ingredients13 items

Produce

⬜Fried Tofu Puffs (Tau Pok)4 pieces

🌶️Red Bird's Eye Chilies2 pieces

🌶️Green Bird's Eye Chilies3 pieces

🧄Garlic4 cloves

🥒Cucumber1 piece

🌱Bean Sprouts1 cup

Pantry

🌻Cooking Oil2 tbsp

🍚White Sugar1 tbsp

🍯Brown Sugar1 tbsp

🍶White Vinegar1 tbsp

🍮Sweet Soy Sauce (Kicap Manis)3 tbsp

⚫Dark Soy Sauce1 tsp

🥜Crushed Roasted Peanuts4 tbsp

Instructions

1
Prepare the aromatics for the sauce: Trim the stems off the red and green chilies and remove the ends of the garlic cloves.
2
Heat 2 tablespoons of cooking oil in a wok over low heat. Add the trimmed chilies and garlic and fry until fragrant and slightly golden. Remove the fried aromatics and oil from the wok and transfer them to a mortar.
3
Pound the fried chilies and garlic with the oil in the mortar until they are finely crushed.
4
Add 1 tablespoon of white sugar and 1 tablespoon of brown sugar to the mortar. Continue pounding and mixing until the sugars are well incorporated and the mixture becomes sticky.
5
Stir in 1 tablespoon of white vinegar, 3 tablespoons of sweet soy sauce, and 1 teaspoon of dark soy sauce. Mix thoroughly until all ingredients are combined and the sugar is dissolved.
6
Add 4 tablespoons of crushed roasted peanuts to the sauce and mix well. Set the sauce aside.
7
Prepare the cucumber: Peel the cucumber, then trim off both ends. Cut the cucumber into several segments. Slice each segment thinly, avoiding the seedy core. Stack the thin slices and julienne them into fine strips. Wash the julienned cucumber in clear water and then squeeze out excess moisture. Place the cucumber strips on paper towels to dry thoroughly.
8
Blanch the bean sprouts: Bring a small pot of water to a boil. Add the bean sprouts and blanch for 1-2 minutes until slightly tender. Drain immediately.
9
Prepare the tofu for grilling: You can either leave the fried tofu puffs whole or cut them in half and gently open them to create a pocket for filling. Place the tofu on an oven rack.
10
Grill the tofu in a preheated oven at 160°C (320°F) for 8-10 minutes, or until crispy and slightly golden. Remove from the oven.
10:00 timer
11
Assemble the Tahu Bakar: Arrange the dried julienned cucumber and blanched bean sprouts on a serving plate. Place the grilled tofu (either whole or pocketed) on top of the vegetables.
12
Drizzle a generous amount of the prepared spicy peanut sauce over the tofu and vegetables. Serve immediately.

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