Aaaand, we’re back!
Aaaand, I meant to post this yesterday but jet-lag got the better of me. That and an impromptu request from Mr. Kitchen Hand for cupcakes to take to work.
Aaaand, today is supposed to be Daring Bakers reveal day but I haven’t even started.
And just like that, I’ve been pulled sharply out of vacation mode back into the real world.
Happy Monday :) Er, I mean Tuesday.
So, enough with the talking, let me introduce you to these yummy snacks called Tauhu Sumbat (sumbat = stuffed, tauhu = tofu). They are absolutely the easiest thing to throw together, even if you’re recovering from 21 hours of travel. (5 hrs domestic + 2 hrs transit + 14 hrs international + 2 children).
These tofu pockets are really versatile too, they can be eaten as a snack, or an appetiser or even as part of the main meal. Best of all, apart from a little frying, they are so healthy! Carb free, gluten free and vegan to boot.
And did I mention they’re easy?
Thanks for dropping by, and I look forward to getting back into blog reading again. Also, thanks to all of you who have been sending Muhibbah Monday entries my way. This is the last week to get those submissions in, as I will be posting the round-up next Monday. Send your entries to its(dot)sharon(at)gmail(dot)com. Thanks again from moi and my co-host Suresh at 3 Hungry Tummies.
(I won’t give set measurements for this because you can scale up or down depending on your needs)
A block of firm tofu - make sure to get the really firm kind, otherwise it will just fall apart.
A selection of vegetables to stuff into tofu - traditionally, jicama, bean sprouts and cucumber are used. But I used shredded cabbage, carrot and cucumber instead.
Vegetable oil for frying
Chilli sauce or peanut sauce/ satay sauce to serve
First of all, rinse and drain the tofu, then place on a flat surface (eg: a chopping board) lined with absorbent/ kitchen paper. Place another flat object, (plate/ tray/ chopping board) over the tofu and weight that down with something heavy, a can of something would do the trick. Leave for about 20 minutes or so. This step helps remove the excess water from the tofu.
Prepare the vegetables, peel and julienne (cut into thin matchsticks). Blanch the vegetables that need blanching. For such small quantities, I just boiled the kettle, placed my veges in a heatproof bowl and scalded them with the boiling water. I only blanched the cabbage and the carrots. Drain veges well and set aside.
Pat the tofu block dry and cut into squares depending on the finished size of the pockets you’d like. Rub some salt into the squares. Alternatively, cut your squares into triangles if you want all sides browned. I like the contrast of white and brown, and it’s easier to shallow fry square shapes.
Heat the oil in a non-stick frying pan or wok, and either shallow fry turning often to ensure all sides are evenly browned, or deep fry.
Drain on kitchen paper, and when cool enough to handle slice into triangles (if you haven’t done so already). Cut a slit in the triangle face and stuff with the prepared veges.
See, told you it was easy. If you’re feeling particularly industrious, make some peanut/ satay sauce to go with it. I just dipped mine into Lingam’s chilli sauce ;)