Yong Tau Foo
Dive into the savory world of Yong Tau Foo, a beloved Southeast Asian comfort dish that combines fresh vegetables and tofu with a delectable fish paste and pork filling. This recipe highlights a mix of vibrant produce like red bell peppers, bitter melon, and eggplant, stuffed to perfection with a flavorful blend of fish paste, pork mince, soy sauce, sesame oil, and spices. Simmered gently in aromatic chicken stock infused with garlic, each bite offers a harmonious balance of creamy tofu, tender vegetables, and succulent stuffing, all steeped in rich umami goodness. Perfectly customizable, Yong Tau Foo can be served hot with a side of broth for dipping or drenching, making it an ideal choice for those seeking a wholesome, hearty, and deeply satisfying meal. Try this traditional dish at home and impress your guests with its unique textures and irresistible flavor!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 large red bell peppers
- 100 grams bitter melon
- 1 medium eggplant
- 300 grams fish paste
- 100 grams pork mince
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 1 liter chicken stock
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 2 stalks spring onions
Instructions
Cut the firm tofu into 3 cm cubes and use a spoon to scoop out a small cavity in the center of each cube for stuffing.
Cut the red bell peppers in half and remove the seeds and membranes. Slice the bitter melon into 1 cm thick rings and remove the seeds. Cut the eggplant into 2 cm thick rounds and carve a small hollow in the center of each piece.
In a large mixing bowl, combine the fish paste, pork mince, cornstarch, soy sauce, sesame oil, white pepper, and salt. Mix well until all ingredients are thoroughly combined.
Stuff the tofu, bell peppers, bitter melon, and eggplant with the fish paste mixture, pressing the filling firmly to ensure it doesn't fall out during cooking.
In a large pot, heat the vegetable oil over medium heat. Sauté the garlic cloves until fragrant, about 1 minute.
Add the chicken stock and bring to a gentle simmer.
Gently add the stuffed vegetables to the pot and simmer for 15 minutes until the vegetables are tender and the filling is cooked through.
Remove the Yong Tau Foo from the pot and arrange on a serving platter. Garnish with chopped spring onions.
Serve hot, alongside the broth for dipping or drenching the Yong Tau Foo to your liking.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 23.9 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 5950 mg | 259% | |
| Total Carbohydrate | 87.6 g | 32% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 43.8 g | ||
| Protein | 145.7 g | 291% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 968 mg | 74% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 3921 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
