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Tauhu Goreng (Beancurd with satay sauce)


  • Soak the tamarind paste in 1 cup hot water. Then push through a fine sieve and set aside.
  • To make the satay sauce, pound the chillies with the shallots, garlic, sugar, coriander and turmeric using a mortar and pestle (or in a food processor) until reasonably smooth.
  • Heat a little oil in a wok (or large non-stick pan) and gently saute the rempah (spice paste) until it dries out a little, continually stirring. Add the chopped peanuts, mix well and then add the coconut cream, ½ cup stock, ¼ cup tamarind water and the soy. Bring to the boil and cook for about 10 mins until reasonably thick. Taste for seasoning.
  • Heat a thin layer of oil in a large pan and fry the beancurd until crisp and golden all over. Then drain well on kitchen paper towels.
  • To serve, arrange the beancurd on individual plates. Then top with the cucumber and beanshoots, and ladle the satay sauce over.


  • 1 tbsp tamarind paste
  • 3-4 small red chillies, chopped
  • 10 shallots, chopped
  • 3 garlic cloves, crushed
  • 1 tbsp shaved palm sugar (or brown sugar)
  • 1 tspn ground coriander
  • ½ tspn ground turmeric
  • vegetable oil
  • 600 gm raw peanuts, roasted & coarsely chopped
  • 1 cup coconut cream
  • 1 cup vegetable stock
  • 1 tbsp dark soy sauce
  • 6-8 bean curd puffs
  • 1 telegraph (continental) cucumber, finely sliced
  • a good handful of beanshoots, blanched

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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