Mee tauhu

A bowl ofkuah mee tauhu (taucu gravy) (right), accompanied by sambal (bottom), alongside a plate ofmee goreng topped withayam goreng and a fried egg.
Type	Noodle
Place of origin	Malaysia
Region or state	Sabah
Main ingredients	Egg noodles, Taucu Gravy, Tofu, Sambal

Mee Tauhu is anoodle dish commonly associated withTawau, a major town located in the southeastern part ofSabah,Malaysia. The dish is characterized by itstaucu gravy and the inclusion of various types oftofu, contributing to its slighty savory andumami flavor profile.^[1]

Mee Tauhu is widely enjoyed throughout Sabah,^[2] particularly in the eastern coastal regions such as Tawau,Sandakan,Kunak,Semporna andLahad Datu.^[3][4] Gaining popularity since the 2000s, it is primarily served as a breakfast dish; it can also be found on lunch and dinner menus, although less frequently. The dish reflects the cultural diversity of the region, incorporating influences fromChinese cuisine as well as local culinary traditions.

The appeal of Mee Tauhu lies in its simplicity and the versatility of its ingredients. The dish can be customised to suit individual preferences, and it has evolved over time to feature a variety of noodles and toppings, enhancing its popularity within Sabah.

The primary components of Mee Tauhu includemee goreng, a slightly savorytaucu gravy and an assortment of tofu types.^[5]The most common noodles used are yellow noodles, which arestir-fried. Traditionally, these noodles are served separately from the taucu gravy, allowing diners to control the amount of sauce they prefer. This presentation enhances the dish's appeal, providing a satisfying contrast between the crunchy noodles and the rich gravy.

The taucu gravy is a defining element of Mee Tauhu, made from fermented soybean paste that imparts a distinctive salty andumami flavor. The preparation involves blending taucu with ingredients such asgarlic,shallots, and a variety of seasonings, resulting in a rich, aromatic sauce that complements both the noodles and the tofu.^[6]

Tofu is a key ingredient in Mee Tauhu, providing both protein and texture. Various types of tofu are commonly used, includingtaufu pok (fried tofu puffs), which have a crispy exterior and a soft interior andtaufu putih (white tofu), valued for its ability to absorb the flavors of the gravy. Another variation is cheese tofu, which incorporates a creamy cheese filling, adding a rich flavor and a unique texture to the dish.

In some variations, minced fish paste is stuffed into tofu, chilies or other vegetables, enhancing the dish with both flavor and substance. Additionally, grilled or fried tofu may be incorporated to introduce a smoky or crunchy element. These diverse tofu options contribute to the dish's overall complexity, catering to a variety of tastes and preferences.

A notable component of Mee Tauhu issambal, a chili paste served on the side that allows diners to adjust the dish's spiciness according to personal preference. Sambal is typically prepared from ingredients such as chili peppers, garlic, and vinegar, adding both heat and complexity to the overall flavor.^[3]

Mee Tauhu features a variety of popular adaptations that cater to diverse tastes and preferences. The dish traditionally consists of yellow noodles and tofu served with a richtaucu gravy; however, many establishments offer unique variations that introduce different textures and flavors. For instance, lighter alternatives such asrice vermicelli orkuey teow, can be substituted for the yellow noodles. This change provides a different mouthfeel and subtly alters the dish's overall flavor profile.

Another notable variation is Mee Tauhu Ikan, which incorporates seafood into the dish. In this version, sliced fish is placed atop the noodles, complementing the taucu gravy with an oceanic flavor. This adaptation is particularly popular inKunak, Sabah, where local tastes favor seafood-infused meals.

Additionally, some variations of Mee Tauhu incorporate acurry-based gravy or a clear broth soup instead of the traditional taucu sauce. This modification results in a diverse range of flavor profiles, offering both stronger and milder tastes depending on the specific ingredients and preparation methods employed. The use of a curry-based gravy introduces a rich, spicy element that appeals to those who prefer more robust flavors, while a clear broth soup can provide a lighter and more delicate option.

Variations in tofu types also significantly impact the dish's overall enjoyment. Some recipes includegrilled ordeep-fried tofu, which adds a crunch and a smoky flavor. This textural contrast enhances the dish's appeal, offering a more varied dining experience.

• Yum-yum, a dinner dish from Tawau; consisting of friedyong tau foo withsambal and friedmee hoon

• Fried noodles
• Malaysian noodle dishes
• Malaysian cuisine

• CS1 Malay-language sources (ms)
• Articles with short description
• Short description is different from Wikidata