RCI-SF.005.0071.001
Yong Tau Foo
Originated from the Hakka dish stuffed tofu, it is originally tofu stuffed with minced Pork and flavoured with salted . The hawker version is a creative reinvention consisting not just of stuffed tofu but a great many interesting ingredients.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bean curd stick (soaked or boil to soften)1 unit
- sweet bean curd stick (deep fried)1 unit
- deep fried pig skin (soaked and boil till soft)1 unit
- /squid balls1 unit
- 1 unit
- 1 unit
- kangkong1 unit
Method
1
Prepare the fish paste by combining ground fish (such as white fish or mackerel) with salt, white pepper, sesame oil, and a small amount of cornstarch, then mix vigorously until the paste becomes smooth and slightly sticky.
10 minutes
2
Cut the firm tofu into thick rectangular slices or triangles, then use a small spoon or knife to carefully scoop out a shallow cavity in the center of each piece to hold the fish paste.
5 minutes
3
Slice the bell pepper into thick rings or halved sections, removing the seeds and pith to create open cups that will serve as vessels for the fish paste filling.
5 minutes
4
Generously fill each tofu cavity and bell pepper section with the prepared fish paste, pressing it in firmly and smoothing the surface so it sits slightly mounded above the rim.
8 minutes
5
Heat a thin layer of oil in a non-stick or cast-iron skillet over medium heat, then place the stuffed tofu and bell pepper pieces filling-side down and pan-fry until the fish paste turns golden brown.
5 minutes
6
Flip each piece carefully and continue cooking the other side until lightly browned and the tofu develops a pale golden crust.
3 minutes
7
Pour a prepared sauce of light soy sauce, oyster sauce, sesame oil, sugar, and a splash of water into the pan, then allow the pieces to simmer gently so they absorb the flavors.
5 minutes
8
Transfer the finished Yong Tau Foo to a serving plate, drizzle any remaining sauce over the top, and garnish with sliced spring onions or a sprinkle of sesame seeds before serving immediately.
2 minutes