 Mun tahu, silken egg tofu with shrimp, chicken, leeks in thick savoury white sauce | |
| Course | Main course |
|---|---|
| Place of origin | Indonesia |
| Region or state | Southeast Asia |
| Serving temperature | Hot |
| Main ingredients | Silken egg tofu, vegetables, chicken or seafood |
Mun tahu (Chinese:燜豆腐 / 焖豆腐;pinyin:mèn dòufu';lit. 'braised tofu') isChinese Indonesian dish of softtofubraised in savoury thick white sauce, mixed with mincedchicken andshrimp.[1]
Themun (Chinese:燜/焖;lit. 'braised') cooking technique suggests that it is ofHakka origin.[2] Whiletahu is tofu inIndonesian.
Its main ingredient is soft and smoothsilken tofu, or its variant the yellowisheggtofu, braised with meat and sprinkled with choppedleeks. It is mildly flavoured withgarlic,ginger andonion, seasoned with small amount ofsoy sauce, salt and pepper. The colour of the sauce is whitish due to minimal addition of soy sauce. This white sauce is thickened usingbatter oftapioca powder ormaize powder; resulting in a thick, slightly runny,gelatinized white sauce.[1] Mun tahu usually also contains mincedchicken orseafood, most commonly peeledshrimp, or sometimes mincedbeef orpork.[2]
It has mildly savoury flavour with pleasantly soft texture, suitable for young children or adults in convalescence.
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