Yong Tau Foo

Discover the irresistible flavors of Yong Tau Foo, a beloved Southeast Asian dish that combines the savory richness of stuffed tofu and vegetables with a comforting, aromatic broth. This recipe invites you to transform firm tofu, red bell peppers, bitter melon, and eggplant into delectable pockets filled with a perfectly seasoned mixture of fish paste and pork mince. Simmered gently in a fragrant garlic-infused chicken stock, each piece becomes tender and flavorful, while staying juicy on the inside. Ready in under an hour, this versatile dish is perfect for a comforting family meal or an impressive dinner party centerpiece. Serve it with the warm, umami-packed broth for drenching or dipping, and garnish with fresh spring onions for a burst of color and flavor. Perfect for lovers of hearty, homestyle Asian cuisine, Yong Tau Foo is sure to become a new favorite.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In a large pot, heat the vegetable oil over medium heat. Sauté the garlic cloves until fragrant, about 1 minute.

Step 6

Add the chicken stock and bring to a gentle simmer.

Step 7

Gently add the stuffed vegetables to the pot and simmer for 15 minutes until the vegetables are tender and the filling is cooked through.

Step 8

Remove the Yong Tau Foo from the pot and arrange on a serving platter. Garnish with chopped spring onions.

Step 9

Serve hot, alongside the broth for dipping or drenching the Yong Tau Foo to your liking.

Nutrition Facts

Serving size	2855 grams (2855.0g)

Amount per serving	% Daily Value*
Calories	2124

Total Fat 136.30g	175%
Saturated Fat 24.80g	124%
Polyunsaturated Fat 23.90g
Cholesterol 284mg	95%
Sodium 5950mg	259%
Total Carbohydrate 87.60g	32%
Dietary Fiber 30.70g	110%
Total Sugars 43.80g
Protein 145.70g	291%

Vitamin D 300IU	1500%
Calcium 968mg	74%
Iron 18mg	101%
Potassium 3921mg	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.

Source of Calories

Fat: 56.8%

Protein: 27.0%

Carbs: 16.2%