If you have ever walked through a busy Asian food street… you probably smelled something warm, crispy, and a little “toasty.” Many times, that smell comes from Taufu Pok. These are small, fried tofu puffs that soak up sauces like a sponge. They look simple, but once you cook with them, you realise how tasty and flexible they are.

Today, I’m sharing my homemade Taufu Pok recipe — written in easy words, with step-by-step preparation, origin, equipment, ingredients, serving ideas, health benefits, FAQs and a warm tone… like a real person cooking in their kitchen.

Let’s begin.

What Is Taufu Pok? (A Small Origin Story)

“Taufu Pok” (or Tau Fu Pok / Tofu Puffs) comes from Malaysia, Singapore and Southeast Asia. It is made by deep-frying tofu until it becomes hollow inside and lightly crispy on the outside.
In many Malay and Chinese households, is used in stir-fries, curries, noodles and even soups. My first memory of it is from a tiny hawker stall — the aunty there stuffed it with veggies and sambal… and wow, it just melted in the mouth.

The best part? You can cook it in many ways — sweet, spicy, rich, mild… whatever you like.

Why You’ll Love This Recipe

• Light but flavourful
  
• Crispy outside, soft inside
  
• Very quick to cook
  
• Perfect for vegetarians
  
• Great for snacks, sides or meals
  
• Works with curries, soups, salads, noodles — everything
  

Prep Time & Cook Time

• Prep Time: 10 minutes
  
• Cook Time: 15 minutes
  
• Total Time: 25 minutes
  

Equipment Needed

You don’t need fancy gadgets. Just:

• A knife
  
• A cutting board
  
• A wok or deep pan
  
• A spoon
  
• A mixing bowl
  
• Tongs (optional)
  
• Paper towels (for oil absorption)
  

Simple kitchen… simple cooking.

Ingredients for Taufu Pok Recipe

You can adjust the flavours, but this version is both tasty and beginner-friendly.

Main Ingredients

• 12–15 pieces (tofu puffs)
  
• 1 small onion, sliced
  
• 2–3 cloves garlic, chopped
  
• 1 small carrot, thinly sliced
  
• 1 cup cabbage, shredded
  
• 1 tablespoon soy sauce
  
• 1 teaspoon oyster sauce (optional if vegetarian)
  
• 1 teaspoon chilli paste or chilli flakes
  
• ½ teaspoon sugar
  
• ¼ teaspoon salt
  
• 2 tablespoons oil
  
• ½ cup water or vegetable broth
  

For stuffing (optional)

You can stuff Taufu with anything:

• Minced chicken
  
• Fish paste
  
• Vegetables
  
• Glass noodles
  

But today, we use a simple vegetable stuffing for a healthier touch.

How to Make Taufu Pok – Step-by-Step Preparation

Take a deep breath… cooking this is honestly very easy. Let’s go step by step.

Step 1: Prepare the Pok

• Take each tofu puff and gently cut a small slit on one side.
  
• Squeeze lightly to open the pocket inside.
  
• Try not to break the puff completely — just enough to create space for stuffing.
  

Sometimes the tofu puff tears. It’s normal — mine still comes out fine.

Step 2: Make the Vegetable Filling

• Heat 1 tablespoon of oil in a pan.
  
• Add garlic and onion. Stir until fragrant.
  
• Add carrot and cabbage.
  
• Pour in soy sauce, oyster sauce (if using), sugar, salt and chilli paste.
  
• Cook for 2–3 minutes until veggies soften but still have a little crunch.
  

Taste it… adjust salt or chilli if you want more flavour.

Step 3: Stuff the Taufu Pok

• Using a small spoon, fill each tofu puff with the vegetable mix.
  
• Do not overfill — leave a little space so the filling doesn’t fall out.
  

This step actually feels relaxing… slow cooking at its best.

Step 4: Cook the Taufu Pok

You can cook it in two ways:

Option A: Pan Fry (light & crispy)

• Add 1 tablespoon of oil to a pan.
  
• Place stuffed tofu puffs gently.
  
• Pour ½ cup water or broth.
  
• Cover and cook on medium heat for 5–6 minutes.
  
• Remove the lid and let the water evaporate.
  
• Fry for 1–2 minutes until golden.
  

Option B: Deep Fry (super crispy)

• Heat enough oil in a deep pan.
  
• Fry stuffed Taufu Pok for 1–2 minutes until lightly golden.
  
• Remove and place on a paper towel.
  

That’s it — your warm, delicious Taufu is ready to enjoy!

How to Serve Taufu (Best Serving Suggestions)

This dish is so flexible, you can enjoy it in many ways:

• Serve alone with sweet chilli sauce
  
• Add into noodle soup for extra flavour
  
• Mix with rice bowls
  
• Use in laksa, curry, or stir-fry dishes
  
• Serve as a party snack with sauces
  
• Stuff with spicy sambal for a Malaysian street-food style
  
• Add tofu puffs to vegetable stir fry to make it more filling
  

My personal favourite: dunking them into hot noodle broth — they soak it beautifully.

Health Benefits of Taufu Pok

Even though it’s fried, Taufu Pok has some nice health benefits:

• High in protein (because tofu is made from soybeans)
  
• Rich in iron and calcium
  
• Good for vegetarians
  
• Low in carbohydrates
  
• Can be cooked with vegetables for extra nutrients
  
• Easily digestible
  
• Low calorie option if pan-fried instead of deep-fried
  

Tofu is considered a gentle, heart-healthy ingredient in Asian cooking — and it fits easily into most diets.

Extra Tips to Make Your Recipe Better

• Don’t stuff too much filling or they may break.
  
• For stronger flavour, add a splash of chilli oil.
  
• For a softer texture, steam after stuffing.
  
• For a crunchy bite, deep fry quickly.
  
• Add mushrooms for more umami taste.
  
• Use vegetable broth instead of water for richer flavour.
  
• Always cook on medium heat — too high heat will burn the outside.
  

FAQs – Taufu Pok Recipe

1. What is Taufu made from?

It is made from tofu that is deep-fried until it becomes hollow and puffy.

2. Can I air-fry Taufu instead of pan-frying?

Yes, you can air-fry at 180°C for 6–8 minutes for a lighter version.

3. Do I have to stuff Taufu Pok?

No. You can cook it in curries, soups or stir-fries without stuffing.

4. How do I store leftover Pok?

Keep in an airtight container in the fridge for 1–2 days. Reheat by pan-frying.

5. Can I make it vegan?

Yes. Just avoid oyster sauce and use only vegetable ingredients.

6. Why does my Taufu break while stuffing?

Sometimes the slit is too big — cut a smaller opening and stuff gently.

7. What sauces go well with Pok?

Sweet chilli sauce, soy sauce with lime, garlic chilli oil, peanut sauce… almost anything.

Conclusion

Taufu may look simple, but it carries a lot of flavour, comfort and history. With just a few ingredients and a quick cooking process, you get a dish that feels homely yet exciting. Whether you enjoy it as a snack, in a meal, or inside a warm broth — it always brings a smile.

Try this recipe once, and you might find yourself making it again the very next day.
Happy cooking, my friend!