Yong tau foo (酿豆腐, which means ‘stuffed tofu’) is a Chinese dish that is very popular in Singapore. It is a Hakka Chinese food and it has been adapted with different vegetables locally in Singapore. You can have it deep-fried and served with a sweat bean dipping sauce, or in soup stock or curry.
You can certainly get it at many food courts and coffee shops. Most places make it with fish paste, instead of meat, so a majority of people can enjoy it.
Stuffing for yong tau foo:
- 350g minced pork
- 700g store-bought fish paste
- 2 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tsp chicken bouillon powder
- A dash of white pepper
- 1 bitter gourd
- 1 chinese eggplant,
- 6-8 lady’s finger
- 5-6 shiitake mushrooms,
- 5-6 large red chilies
- 1-2 blocks of firm tofu
Ingredients for soup:
- 1l chicken stock
- 200g dried anchovies
- 200g soybeans
- Salt to taste
- Mix the minced pork, fish paste, sesame oil, cornstarch, chicken bouillon powder and pepper in a large bowl. (Note: The stuffing can be prepared in advance, divided into smaller portions and kept frozen)
- Soak dried shiitake mushrooms in warm water. Once soft, remove stems from mushroom
- Prepare lady’s fingers and red chilies making an incision and by removing the seeds
- Cut eggplants and bitter gourd crosswise equally into thick slices of about 1 to 1.5cm
- Prepare tofu by removing the centre section with a spoon
- Use a spoon or butter knife to spread the meat-fish paste onto the tofu and vegetables. Press firmly so it stays in place while cooking.
- Prepare soup by boiling chicken stock, anchovies and soybeans together. Add salt to taste.
- (For soup) Add yong tau foo into soup and serve.
- (For dry) Pan-fry or deep fry yong tau foo till golden-brown. (Note: Some vegetables cook faster than the rest, keep an eye on them!) Serve together with sweet bean sauce or your favourite chili sauce, enjoy!
Yong Tau Foo is a great way to enjoy a healthy meal. With this simple cooking method, this dish is sure to become a favorite in your home. Enjoy!
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