Grilled Crisp Tofu Pockets (Tahu Bakar)
April 18th, 2012 17 Comments

Grilled Crisp Tofu Pockets (Tahu Bakar)

Grilled Crisp Tofu Pockets (Tahu Bakar)

(Note: Tofu is spelled as “Tahu” – the Indonesian spelling instead of “Tauhu” in the cookbook.)

My friend Andrea Nguyen at Viet World Kitchen has recently released a new cookbook “Asian Tofu: Discover the Best, Make Your Own, and Cook It At Home.” It’s one of the cookbooks that I really look forward to because I love tofu and tofu-related products.

The book was sent to me when I was in Malaysia. The first thing upon returning to my Irvine home, I dug through my piles of magazines and books and looked for Asian Tofu. The first night when I woke up middle of the night due to jetlag, I read through the beautiful cookbook. I only have one sentence to say about Andrea’s newest project: she is a real food writer and a pro…her passion, dedication, and knowledge in the subject matter shine through in Asian Tofu (and her previous books). I have a huge respect for her and her work; she is someone whom I constantly look up to.

Here is the tahu bakar recipe, or grilled crisp tofu pockets, an Indonesian/Malaysian snack that is both appetizing and brightly flavorful. I recently had an unforgettable tahu bakar when visiting my friend Indochine Kitchen in Medan, Indonesia. It’s a dish that I hope to re-create at home, and now I have the perfect recipe to refer to.

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen is available for purchase at all major bookstores and online stores such as or Barnes & Noble.

Reprinted with permission from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home by Andrea Nguyen, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.

Photo credit: Maren Caruso © 2012

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17 comments... read them below or add one

  1. Pingback:Grilled Crisp Tofu Pockets (Tahu Bakar) | Easy Asian Recipes at « asianfoodeconomics

  2. Tofu and tofu related products are good for your health.

  3. Tofu and tofu related products are good for your health.

  4. Domy homeworker says:

    I love tasting tahu bakar, it’s extremely nourishing!

  5. Fern says:

    Wow, a book all on tofu? Just what I need! Love Tahu Bakar too!

  6. Yes, Fern, a whole book devoted to Asian ways with tofu. Make your own, find the good stuff, make fab food with tofu as the star. Let the bean curd sing on center stage.

    Thanks Bee for posting this recipe from “Asian Tofu”. It’s a winner whenever I make it for guests.

  7. swtd12eams says:

    Wow! you’re friends with Andrea? I recently just took a tofu cooking class with her where she showed us how to make our own tofu-fa, and some other dishes. I really enjoyed having her as a teacher. She was friendly and very knowledgeable.

    Yum! I love tofu as well.

  8. Jill says:

    Yum!! This sounds so delicious and, if you ignore the fact that it’s deep fried, totally healthful!!

  9. Jagruti says:

    a very interesting recipe..esp the roasting the shrimp paste part!

  10. Simone says:

    It’s a very interesting recipe indeed. I like the taste of tofu. I think I’ll try to make this. Thanks!

  11. I’m always looking for new waya to prepare tofu…Thanks!

  12. Shared and pinned, love this, and missed this heaps!

  13. Anon says:

    Hi Bee… I believe the correct spelling for tofu in Bahasa Malaysia is ‘tauhu’. ‘Tahu’ means ‘know’. Anyway, I love this post :)

    • Hi Anon — That misspelling is my mistake. Thanks for reporting it. I just let my editor for reprinting! Goodness, I love these.

    • Hi Anon,

      Just to follow-up on me previous comment regarding “tahu/tauhu”. When I was writing “Asian Tofu” I spent hours figuring out how to spell tofu in various Asian languages. It got murky with Bahasa so I surveyed cookbooks that covered Malaysian/Singaporean/Indonesian fare.

      What I found was that “tahu” was used in works by Sri Owen, James Oseland, and Yasa Boga. Betty Saw spelled it as “tauhu” and “taufu”. Lee Sook Sing spelled it as “towfoo”. In the end, I chose the spelling that was most used, hence tahu. I wish that there had been a consistent Romanized spelling.

      With all due respect, we’re going to keep the spelling as “tahu” so as to lessen confusion with other dishes from the region. I greatly appreciate your calling it out as it’s a great language lesson.

      It’s hard to work in multiple languages. And these are the challenges. They’re also the kind of things that keep me at night. At the end of the day, it’s about the recipe. This one is a head turner. ;-)

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