Yong Tau Fu
Discover the irresistible flavors of Yong Tau Fu, a beloved Asian dish that pairs delicate stuffed tofu and vegetables with a rich, savory broth. This recipe celebrates a variety of textures and tastes, from the tender bites of eggplant and bitter melon to the fiery kick of stuffed chili peppers. Each item is lovingly filled with a flavorful blend of ground pork, shrimp, and fish paste, seasoned with soy sauce, sesame oil, and white pepper for an umami-packed delight. Lightly pan-fried and simmered in aromatic chicken broth, Yong Tau Fu delivers heartwarming comfort in every spoonful. Perfect for sharing, this dish is a crowd-pleaser that combines wholesome ingredients with expert techniques to create a meal that’s as satisfying as it is visually stunning. Whether served as a main course or a cozy appetizer, Yong Tau Fu is sure to become a favorite in your kitchen repertoire!
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Recipe Information
Ingredients
- 500 grams firm tofu
- 1 large bitter melon
- 4 pieces red chili peppers
- 1 large eggplant
- 250 grams ground pork
- 100 grams deshelled shrimp
- 200 grams fish paste
- 2 stalks spring onions
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 2 tablespoons salad oil
- 1 liter chicken broth
- 0.5 teaspoon salt
- 2 tablespoons cooking oil
Instructions
Cut the firm tofu blocks into thirds horizontally to create slices. Make a shallow slit in the middle of each slice to form a pocket.
Slice the bitter melon into 1.5 cm thick rings and remove the seeds.
Cut the red chili peppers lengthwise and remove the seeds.
Slice the eggplant into thick 1.5 cm rings and make a small pocket in each slice.
In a mixing bowl, combine the ground pork, deshelled shrimp, and fish paste.
Finely chop the spring onions and add them to the meat mixture along with soy sauce, sesame oil, and white pepper. Mix thoroughly to create a smooth paste.
Stuff each piece of tofu, bitter melon, chili pepper, and eggplant with the meat filling.
Heat salad oil in a pan over medium heat and lightly fry the stuffed tofu and vegetables until golden brown. Remove and set aside.
In a large pot, bring the chicken broth to a boil.
Add the fried tofu and vegetables to the pot and simmer for 15–20 minutes over low heat.
Add salt to taste and adjust the seasoning if necessary.
Serve the Yong Tau Fu hot, ladling some broth over the stuffed vegetables and tofu pieces.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1919 mg | 83% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 12.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1911 mg | 41% | |
*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.
