Chinese Tofu

This Chinese tofu is a delicious, simple Beb Vuyk recipe and vegan too. Coincidentally, today is also Chinese New Year. 恭喜发财 The year of the dragon has started! According to Beb, this Chinese Tofu is an Indo-Chinese recipe. It is a mix of leek, onion and garlic with soy sauce and the juice of a whole lemon. This recipe also uses vetsin or monosodium glutamate. I do not have any right now, but is is perfectly fine to add that to your dish. It is a flavor enhancer. I use some extra salt ti substitude it. The sweet and sour in this Chinese tofu dish comes out very well and the crispy fried tofu makes it totally delicious. Enjoy this one!

Chinese Tofu (Indo-Chinese) #347 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 288.


  • 1 block of tofu
  • 100 grams of very finely chopped leek
  • 150 grams of bean sprouts
  • 8 tablespoons of oil
  • juice of 1 lemon


  • 3 tablespoons chopped onions
  • 3 chopped cloves of garlic
  • 2 tablespoons of ketjap
  • pinch of vetsin (mononatriumglutamaat)
  1. Cut the tofu into slices of +/- 2 cm thick and cut each slice into quarters again.
  2. Fry them in the oil until golden brown; let them drain.
  3. Fry onions and garlic in the same oil, then the leek and finally the bean sprouts.
  4. Finish this sauce with soy sauce, lemon juice and vetsin and stir in the tofu pieces.

When you look at the ingredients it seems like nothing special. I wonder, can this be delicious?! Yes it will be! By the way, I use sweet ketjap (kecap manis from ABC). I think that works very well here, because the lemon really gives you a delicious sweet-and-sour note. I start by frying the tofu in a generous amount of (sunflower) oil.

It is important to let them drain well, otherwise your entire dish will become greasy and that is not necessary. I therefore let them sit in some kitchen paper; that works great.

Now the onion, garlic and leek can be added to the oil. Now sauté well until everything is nice and tender. I add the bean sprouts at the very end, otherwise they will become too soft.

Then I spoon everything into a bowl and place the fried tofu on top. Then I pour the lemon juice and the soy sauce over it and let it soak in for about 5 minutes. That works great!

Everything is crispy but the soy sauce and lemon are nicely absorbed. This also creates a sweet-sour sauce at the bottom. Perfect for wetting your rice while eating ;-). You don’t actually need to eat anything else with this. The Chinese tofu with some rice is more than enough! Deliciously simple and healthy. Selamat makan.

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