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Yong Tau Foo

Cultural Context

Originating from the Chinese community in Malaysia, Yong Tau Foo is a beloved dish that showcases the art of stuffing tofu and vegetables with fish paste. Traditionally enjoyed as a street food, it reflects the resourcefulness of using leftover ingredients creatively. Today, it has gained popularity across Southeast Asia, with various adaptations including vegetarian options and different dipping sauces, making it a versatile meal enjoyed by many.

ChineseMYmain
45 min
medium
4 servings
Servings4
250g minced chicken
250g minced fresh prawns
salt
cornflour
1 piece long bitter gourd
4 pieces white tofu
3 egg plants
finely chopped garlic
oyster sauce
mushroom granules
gojiberries

fish paste

๐Ÿฅ—Healthier: tofu

๐Ÿ’ฐCheaper: ground meat

Tofu provides a vegetarian option while ground meat is more affordable.

broth

๐Ÿฅ—Healthier: vegetable stock

๐Ÿ’ฐCheaper: water with seasoning

Vegetable stock is lighter and can be homemade.

soy sauce

๐Ÿฅ—Healthier: tamari

๐Ÿ’ฐCheaper: generic soy sauce

Tamari is gluten-free and can be used for those with dietary restrictions.

sesame oil

๐Ÿฅ—Healthier: olive oil

๐Ÿ’ฐCheaper: canola oil

Olive oil is healthier and can be used for cooking.

1

Cut the long bitter gourd into 8 pieces.

2

Cut the white tofu into halves.

3

Cut the egg plants at an angle.

4

Mix the minced chicken or pork with minced prawns, salt, cornflour, and finely chopped garlic until pasty.

5

Stuff the tofu and vegetables with the meat mixture.

6

Cook the stuffed tofu and vegetables in a pot of boiling water or broth until cooked through.

7

Serve with oyster sauce and mushroom granules.

Cooking Techniques

stuffingblanchingboilingfrying

Spice Level:

๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธ

Dietary

dairy-free

Allergens

soy

Also Known As

Yong Tau FuYong Tau Foo

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