Pergedel tauhu (Peh Pa Beancurd)

    20 mins

    This is a vegetarian patty that can be served with noodles, stir fried vegetables or eaten by itself as a snack.


    Kuala Lumpur, Malaysia
    2 people made this

    Serves: 4 

    • 250g soft soya bean curd (tofu)
    • 1 medium onion, chopped finely
    • 5 dried shitake mushrooms, soaked in water to soften
    • 1 stalk coriander, chopped finely
    • 1 egg white
    • 2 teaspoons corn flour
    • Salt and pepper to taste
    • Oil for deep frying

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Squeeze out the water from the mushrooms and chop finely. Mash the soya bean curd until fine and add all the ingredients and mix well. It should bind into a thick consistency, if not, add a little more corn flour.
    2. Heat oil in wok until hot. Spoon a heaping mound of soya bean curd mixture and slowly drop in hot oil and deep fry. The mixture will spread a little and cook until golden brown. Remove and drain on paper towel.

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