Tuhau is one of those Sabah things that people from outside Borneo have genuinely never heard of, which is a shame because it deserves more attention. It comes from the stem of a wild ginger plant called Etlingera, sliced paper-thin and eaten raw as a sambal with lime, bird's eye chilli, and salt, or pickled (jeruk), or stir-fried. The flavour is aggressively pungent, sharper than regular ginger, a bit funky, and completely addictive once you get used to it. From a calorie standpoint it is basically a free food. Raw sambal tuhau sits at around 35 calories for a 50g condiment serving, with most of that coming from the stems themselves at 28 calories. Worth flagging that hard nutritional data on tuhau is basically nonexistent, so this is a ballpark estimate based on comparable wild ginger plants. The actual number could be slightly off, but we are clearly talking about something in the 30 to 40 calorie range regardless.
The only thing that meaningfully changes the maths with tuhau is cooking method. Raw or pickled, you are staying in the 30 to 35 calorie zone per serving. The moment you stir-fry it, even just one to two teaspoons of oil adds around 40 calories, pushing tuhau goreng up to roughly 75 calories per 60g serving. That is still low for a cooked veg dish, but it is more than double the raw version. The other variable to watch is portion creep. A proper condiment scoop is about 50g. If you are at a Sabah family makan and you start heaping it on like a side salad, the calories scale with you, lah. As a condiment eaten the normal way alongside rice and a main, tuhau is about as diet-friendly as it gets.