Grilled Stuffed Tofu Pok with Rojak Sauce

  • Tofu pok (available in Malaysian grocers)
  • Beansprouts
  • Cucumber, cut into thin sticks, but not as thin as julienned.
  • *Rojak sauce
  • Toasted sesame seeds and granulated peanuts
  • Fresh lime juice

*Rojak Sauce: commercial "Rojak Sambal" works very well
Dilute some har gou (虾膏, thick black almost solid prawn paste) with warm water or stock and add some minced chilli or chilli powder till desired heat level reached. The har gou paste is extremely stiff.

  1. Slit tofu pok on the long edge creating a sealed pocket on three sides.
  2. Stuff tofu pok with beansprouts and cucumber sticks. Depending on the size of your tofu pok or beansprouts, you might find it easier to snap the beansprouts in half. Pack them as tightly as you can!
  3. Place the parcels over a charcoal barbeque and grill till nicely toasted and crisp. If you don't have a charcoal bbq just lying around, then just grill them over a gas hob. You can lay them on a cake cooling rack or just hold them over the flame with tongs.
  4. Add lots of lime juice to the rojak sauce to taste and as a diluting agent to reduce the thickness of the sauce. 
  5. Toast some sesame seeds in a low oven until golden brown. The sesame seeds will take a shorter time to roast than the peanuts so do this in two separate trays.. You can roughly crush the peanuts with a rolling pin or quickly pulse them in a processor or spice blender.
  6. Add the toasted granulated peanuts and sesame seeds to taste.