For this new edition of The Dining Traveler Series, we're going on the road to get tips on making easy meals at home from chefs who are experts on what they do. We're going on a virtual trip to Malaysia at Makan with Chef James Wozniuk. James fell in love with Malaysian cuisine during a trip to Malaysia and brought those flavors to DC. I've had the pleasure of dining there several times, and his food always takes me back to my trip to Malaysia.
James taught us to make Tauhu Sumbat (stuffed tofu). I love that this dish is not only easy to make but vegan and gluten-free. These tofu pockets are stuffed with colorful veggies and topped with a savory peanut sauce. It takes around 30 minutes to make, and it will take you on a virtual trip to Malaysia!
Tauhu Sumbat
INGREDIENTS
6 firm tofu squares
500 ml (16 fl oz / 2 cups) vegetable oil
1 medium cucumber, core removed and finely shredded
1 carrot, peeled and finely shredded
1 cup bean sprouts
A few leaves of your favorite herbs...cilantro, basil, mint, laksa leaf, etc.
Peanut sauce (to taste)
Sweet chili sauce (to taste)
