Yong Tau Foo (Malaysian Stuffed Tofu and Vegetables)

🧂 Ingredients

• 10 Firm or Extra-Firm Tofu Puffs (Tau Pok)(Ensure they are fresh and not too dry. If using fresh tofu, cut into 2-inch cubes and hollow out gently.)
• 1 medium Bitter Gourd (Peria)(Choose firm, glossy ones. Slice into 1-inch thick rings and deseed.)
• 300g Fish Paste(Traditionally made from mackerel or wolf herring (ikan parang). You can buy pre-made fish paste from Asian markets or make your own. It should be firm and slightly sticky.)
• 10-12 stalks Long Beans(Trim ends and cut into 2-inch lengths. You can also blanch them briefly before stuffing if you prefer a softer texture.)
• Assorted Optional additional items for stuffing(Examples: Eggplant slices, okra, mushrooms (shiitake or oyster), red chilies (deseeded).)
• 1.5 liters For the Soup Base (if boiling)(Chicken or vegetable stock, or water seasoned with anchovy (ikan bilis) or chicken bouillon.)
• To taste For Seasoning the Soup(Salt, white pepper, a dash of soy sauce or fish sauce.)
• Sufficient amount For Frying (if frying)(Vegetable oil for deep frying.)
• For serving Sweet Sauce(Hoisin sauce or a pre-made sweet bean sauce (taucheo) based sauce.)
• For serving Chili Sauce(Sambal or a spicy chili dip.)

👨‍🍳 Instructions

1. 1

   Prepare the Fish Paste: In a bowl, combine the fish paste with salt, white pepper, and any other desired seasonings (e.g., a pinch of sugar, a teaspoon of sesame oil). Mix vigorously with a spoon or your hands for about 5-7 minutes until the paste becomes sticky and elastic. This ensures a good texture when cooked.

   ⏱️ 7 minutes
2. 2

   Stuff the Ingredients: Carefully stuff the prepared fish paste into the hollowed-out tofu puffs, the rings of bitter gourd, and the lengths of long beans. For long beans, you can spread them open slightly and press the paste in. Ensure a generous but not overflowing amount of paste. If using other vegetables like eggplant or chilies, stuff them between two slices or into a slit.

   ⏱️ 20 minutes
3. 3

   Cook the Yong Tau Foo (Choose One Method): **Method A: Boiling in Soup** Bring your chosen soup base (stock or seasoned water) to a gentle simmer in a large pot over medium heat (around 85-90°C / 185-194°F). Carefully add the stuffed ingredients. Simmer for 10-15 minutes, or until the fish paste is cooked through and firm, and the vegetables are tender-crisp. Season the broth to your liking with salt, pepper, and soy/fish sauce. **Method B: Deep Frying** Heat vegetable oil in a wok or deep pot to 175°C (350°F). Carefully lower the stuffed ingredients into the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-8 minutes, turning occasionally, until the fish paste is golden brown and cooked through, and the vegetables are tender. Drain on paper towels.

   ⏱️ 15-20 minutes
4. 4

   Serve: Arrange the cooked Yong Tau Foo pieces in serving bowls. If boiled, ladle the hot soup over them. If fried, serve them as is. Drizzle generously with sweet sauce and serve immediately with chili sauce on the side for dipping.

   ⏱️ 3 minutes

💡 Pro Tips

• ✓The 'choose your own adventure' aspect is key! Select ingredients you enjoy.
• ✓Vigorous mixing of the fish paste is crucial for a good, firm texture.
• ✓For a less bitter taste in bitter gourd, you can soak the sliced rings in salted water for 15-30 minutes before stuffing and cooking.
• ✓Yong Tau Foo can be served in a clear soup, a spicy curry broth, or enjoyed fried.
• ✓Leftover stuffed ingredients can be stored raw in the refrigerator for a day, but are best cooked fresh.

🔄 Variations

• Curry Yong Tau Foo: Serve the fried or boiled Yong Tau Foo in a rich, spicy Malaysian curry gravy.
• Dry Style: Toss fried Yong Tau Foo with a savory sauce made from fermented bean paste (taucheo), garlic, and chili.
• Alternative Pastes: While fish paste is traditional, some variations use chicken or pork paste.

🥗 Nutrition

Per serving