Malaysian Stuffed Tofu (Yong Tau Foo)

About This Recipe

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.

Ingredients

Serves 4

• 2 blocksfirm tofu(cut into triangles)
• 1bitter melon(sliced into rings, seeded)
• 1eggplant(cut into thick rounds, scored)
• 300 gwhite fish(ground or finely minced)
• 3scallions(finely chopped)
• 1 tbspcornstarch(for filling)
• 1 tspsesame oil(for filling)
• 1 tspsalt(for filling)
• 3 tbspvegetable oil(for frying)
• 4 cupschicken or fish stock
• 2 tbspsoy sauce
• 1 tbspoyster sauce

Instructions

1. 1

   Make the fish paste

   Mix the ground fish with scallions, cornstarch, sesame oil and salt until sticky and well combined.

2. 2

   Prepare the vegetables

   Cut small pockets or slits into the tofu, bitter melon rings and eggplant rounds.

3. 3

   Stuff

   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.

4. 4

   Fry

   Heat oil in a skillet and fry the stuffed pieces, filling-side down first, until lightly golden, about 3-4 minutes per side.

5. 5

   Simmer

   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.

6. 6

   Serve

   Serve hot in bowls with some of the broth.

Variations

• •

  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.

Storage

Refrigerate up to 3 days in an airtight container; reheat gently in the broth on the stove to avoid overcooking the fish paste further.

Frequently Asked Questions