Malaysian
Tauhu Goreng (Fried Tofu with Peanut Sauce)
Golden fried tofu topped with crunchy sprouts and cucumber under a sweet-spicy peanut sauce — a beloved Malaysian snack in 20 minutes.
About this recipe
Tauhu Goreng (Fried Tofu with Peanut Sauce) is a malaysian lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around tofu, and it takes around 20 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 1 cucumber
- 1 clove garlic
- 300g firm tofu buy
- 1 cup bean sprouts buy
- 2 tbsp peanut butter buy
- 1 tbsp sweet soy sauce (kecap manis) buy
- 1/2 lime buy
- 1 chilli buy
Equipment
Method
- 1
Pan-fry the tofu cubes in hot oil until golden on all sides; drain.
~8 min
- 2
Whisk peanut butter, kecap manis, lime juice, mincedMince.Cut very finely (releases stronger flavour, but burns faster).Glossary → garlic and chilli with a little warm water into a pourable sauce.
~4 min
- 3
Top the tofu with sprouts and sliced cucumber; spoon the peanut sauce over.
~3 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Butter
- neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Lime
- lemon, or a splash of rice vinegar for the acidity.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Deseed the chilli for less heat, and wash your hands (or wear a glove) before touching your eyes. How to prep chilli →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Smash the cucumber before slicing — the rough faces grab dressing far better than clean cuts. How to smash cucumber →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 15 min.
Storage & leftovers
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
Frequently asked
How long does Tauhu Goreng (Fried Tofu with Peanut Sauce) take to make? +
Around 20 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Butter → neutral oil or olive oil 1:1 (for frying); the dish just loses a little richness; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water. See the full list of smart swaps above.
Can I make Tauhu Goreng (Fried Tofu with Peanut Sauce) ahead of time? +
Cool, then store airtight in the fridge for up to 2–3 days. Reheat until piping hot throughout; add a splash of water if it has dried out.
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