Tau Pok
Tau Pok, also known as fried tofu puffs, are a beloved staple in Malaysian and Singaporean cuisine. They are made from firm tofu that is deep-fried until golden, resulting in a light, airy, and slightly chewy texture with a hollow interior. They are a ubiquitous ingredient in local dishes like Laksa, Curry Mee, and Yong Tau Foo, often soaking up rich broths and sauces.
🍽️ Nutrition at a glance
As a deep-fried food, Tau Pok is relatively high in fat and carbohydrates from the frying process and the tofu itself, while providing a moderate amount of plant-based protein. A single piece (about 25-30g) typically contains roughly 50-70 calories, with its primary nutritional contribution being protein and some iron.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 6 g |
| Carbs | 22 g |
| Fat | 7.5 g |
| Fiber | 1.5 g |
| Sugar | 0.5 g |
| Sodium | 320 mg |
| Iron | 1.8 mg |
| Calcium | 45 mg |
| Potassium | 120 mg |
| Phosphorus | 90 mg |
| Thiamin (B1) | 0.15 mg |
| Niacin (B3) | 1.2 mg |
| Folate | 30 mcg |
| Magnesium | 20 mg |
Per 3 pieces (approx. 90 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Tau Pok is a perfect example of culinary adaptation, transforming a simple soy product into a versatile textural component that defines many local comfort foods. Nutritionally, its unique spongy structure makes it an excellent vehicle for absorbing flavorful soups and sauces, which is its main culinary appeal.
🍽️ Related dishes
AI estimate may be inaccurate · Terms