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Mee tauhu

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

Mee Tauhu is a noodle dish associated with Tawau, a major town located in the southeastern part of Sabah, Malaysia. The dish is characterized by its rich taucu-based (fermented soybean paste) gravy and the inclusion of various types of tofu, contributing to its savory flavor profile.

Mee Tauhu is commonly enjoyed throughout Sabah, particularly in the eastern coastal regions such as Tawau, Sandakan, Kunak, and Lahad Datu. While 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 from Chinese 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 customized to suit individual preferences, and it has evolved over time to feature a variety of noodles and toppings, enhancing its popularity within Sabah.

Ingredients

A plate of Mee Tauhu Telur, featuring yellow egg noodles topped with tofu, taucu gravy, and a fried egg.

The primary components of Mee Tauhu include fried noodles, a savory taucu gravy, and an assortment of tofu types. The most common noodles used are yellow noodles, which are stir-fried to achieve a slightly crispy texture. 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 and umami flavor. The preparation involves blending taucu with ingredients such as garlic, shallots, and a variety of seasonings, resulting in a rich, aromatic sauce that complements both the noodles and the tofu.

Tofu is a significant ingredient in the dish, adding protein and texture. Several varieties of tofu are commonly used, including taufu pok (fried tofu puffs), which feature a crispy exterior and a soft interior. Taufu putih (white tofu) is also utilized for its ability to absorb the flavors of the gravy effectively. In some variations, tauhu sumbat—stuffed tofu filled with minced meat or vegetables—is included, enhancing the dish's flavor and substance. Additionally, grilled or fried tofu may be incorporated to introduce a smoky or crunchy element.

A notable component of Mee Tauhu is sambal, 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.

Garnishes enhance the dining experience of Mee Tauhu. Common toppings include fried shallots, which contribute crunch and sweetness, as well as chopped green onions and slices of chili, providing freshness and additional flavor. Variations may include fresh ingredients such as bean sprouts, lettuce, or cucumber, which offer a crisp contrast to the savory elements of the dish.

Variations

An assortment of side dishes for Mee Tauhu, featuring taucu gravy, curried tofu, fried tofu and fish paste stuffed vegetables

Mee Tauhu features a variety of popular adaptations that cater to diverse tastes and preferences. The dish traditionally consists of yellow egg noodles and tofu served with a rich taucu gravy; however, many establishments offer unique variations that introduce different textures and flavors. For instance, lighter alternatives such as rice vermicelli or kuey teow (flat rice noodles), 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 in Kunak, Sabah, where local tastes favor seafood-infused meals.

Additionally, some iterations of Mee Tauhu utilize a curry-based gravy instead of the traditional taucu sauce. This adaptation introduces a spicier and more robust flavor profile, appealing to those who prefer a stronger taste. The aromatic spices characteristic of curry dishes provide a distinct culinary experience.

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