Nyonya Young Tofu Recipe

Prepare Tofu

Drain the silken tofu and gently pat dry with paper towels. Cut into 8 even rectangular or square pieces (about 4 cm each). Place on a plate lined with paper towel to remove excess moisture while you prepare other components.

Make the light marinade by whisking together light soy sauce, rice wine, cornstarch, sesame oil and white pepper in a small bowl until cornstarch dissolves. Spoon the marinade over the tofu pieces so each piece gets a thin coating. Let sit 5–10 minutes (do not marinate longer or tofu may break down).

Prepare ingredients: peel shallots and garlic, deseed chilies if you want milder heat, roughly chop shallots, garlic, turmeric and galangal. If using candlenuts, roughly chop them. If using tamarind pulp, dissolve it in 1 tablespoon warm water and strain.

Toast the dried shrimp (if using) in a dry skillet over medium heat for 30–60 seconds until fragrant; remove and cool. In a small blender or mortar and pestle, add shallots, garlic, chilies, turmeric, galangal, candlenuts, toasted dried shrimp, tamarind (or its water), palm sugar, salt and 1 teaspoon oil. Grind or blitz to a smooth paste, adding a little water (1–2 tsp) only if necessary to help blending. Set aside the Nyonya paste.

Heat 1 tablespoon cooking oil in a wide, shallow skillet or wok over medium heat. When hot, add the Nyonya paste and fry, stirring constantly, for 2–3 minutes until the paste becomes aromatic and the oil turns slightly red. This step mellows rawness and deepens flavor.

Add the coconut milk and vegetable stock (or water) to the paste, stir to combine and bring to a gentle simmer. Add the pandan leaf if using. Taste and adjust seasoning with a pinch more salt or a little palm sugar if needed. Keep the sauce at a gentle simmer, do not boil vigorously or coconut milk may split.

Add the sliced long beans (or snap peas) and simmer 2 minutes until they are bright green but still crisp. Add the baby bok choy or Chinese kale and simmer another 1–2 minutes until tender-crisp.

Gently slide the marinated tofu pieces into the simmering sauce in a single layer. Spoon sauce over the top, cover and simmer very gently for 3–4 minutes to let flavors combine and tofu warm through. Avoid stirring aggressively to keep tofu from breaking.

Remove pandan leaf. Squeeze half a lime over the dish and give the sauce one gentle stir to distribute citrus.

Transfer the tofu and Nyonya coconut sauce to a serving plate or leave in the shallow pan. Drizzle remaining 1 tablespoon cooking oil (optional) around for sheen.

Scatter fried shallots over the top, garnish with fresh coriander leaves and sliced chillies if using. Serve immediately with steamed jasmine rice or hot rice porridge.