Fried tofu and vegetables stuffed with a seasoned fish paste, simmered in a light broth, a Malaysian-Chinese Hakka specialty.
Yong tau foo reflects the Hakka Chinese tradition found across Malaysia, tofu and various vegetables like bitter melon or eggplant hollowed and stuffed with a seasoned fish paste before being fried or simmered. The fish paste filling, made from ground fish mixed with a touch of cornstarch and seasoning, is packed into each vegetable pocket, requiring a gentle hand to avoid tearing the delicate tofu or vegetable shells. Traditionally served either dry with a savory sauce or in a light broth, yong tau foo showcases the resourceful Hakka technique of stretching protein by tucking it inside a variety of vegetables for a substantial, varied meal.
Serves 4
Mix the ground fish with scallions, cornstarch, sesame oil and salt until sticky and well combined.
Cut small pockets or slits into the tofu, bitter melon rings and eggplant rounds.
Fill each pocket with a portion of the fish paste, pressing gently to secure.
Handle the fish paste and vegetables gently while stuffing — overworking either can cause the delicate tofu or vegetable shells to tear.
Heat oil in a skillet and fry the stuffed pieces, filling-side down first, until lightly golden, about 3-4 minutes per side.
Add stock, soy sauce and oyster sauce to the pan, bringing to a simmer, and cook 12-15 minutes until the fish paste is fully cooked through.
Serve hot in bowls with some of the broth.
Handle the fish paste and vegetable shells gently while stuffing, since overworking can tear the delicate tofu or vegetables.
Use a firm white fish for the paste, which holds together better than a flaky or delicate variety once ground.
Fry the filling-side down first to develop a light crust that helps hold the stuffing in place during simmering.
Adding shrimp to the fish paste gives extra sweetness and flavor.
A dry version serves the fried, stuffed vegetables with a savory sauce instead of simmering them in broth.
Using okra or bell pepper alongside tofu and eggplant adds more variety.
Refrigerate up to 3 days in an airtight container; reheat gently in the broth on the stove to avoid overcooking the fish paste further.
Yong tau foo is a signature dish of Hakka Chinese cuisine, widely adopted across Malaysia and Singapore, reflecting the Hakka tradition of resourcefully stretching meat and fish fillings across a variety of vegetables for a substantial meal.
Yes, any firm white fish like snapper or mackerel works well for the paste; just ensure it's finely ground for the right texture.
You can omit it and use extra tofu, bell pepper or eggplant instead, adjusting to your preference.
The vegetables were likely handled too roughly while stuffing — work gently and don't overfill each pocket.
Per serving (320g / 11.3 oz) · 4 servings total
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