A traditionally Hakka Chinese dish, this hearty hawker favourite typically consists of meat- or fish paste-stuffed tofu, vegetables and mushrooms. (Psst, if you prefer making your own stuffing, try our Prawn & Pork paste filling recipe at the end of this post!)
Watch the video guide below:
- 4 cloves garlic, finely chopped
- 2 tbsps oyster sauce
- ½ tsp corn flour
- 1 tbsp water
- 2 tbsps Tau Cheong (fermented soy bean paste)
- ½ cup chicken stock or water
- 1 tbsp oil
- 12-15 pieces Yong Tau Foo, ready made
- Coriander, chopped, to garnish
Heat oil in a wok or medium sized saucepan.
Lightly fry garlic until fragrant.
Add the soy bean paste and mix well with garlic.
Add the pieces of yong tau foo and ensure that every piece is evenly coated with the sauce.
Add in the chicken stock, oyster sauce and corn flour with water. Mix well.
Stir until the sauce thickens.
Lower the heat and let the pieces simmer in the sauce for at least 15 mins.
Remove from heat and serve topped with some chopped coriander.
Here’s a simple recipe for Prawn and Pork paste filling:
- 250 g fresh prawns, peeled and roughly chopped
- 250 g pork mince, not too lean but not too fatty
- 3 cloves garlic
- ¼ cup coriander, roughly chopped, leaves and root
- 3 tbsps soy sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- 1 medium pinch of salt
Place all ingredients in a food processor and blend until smooth.