Step into the heartwarming world of Hakka cuisine with ‘Yong Tau Foo’, a beloved dish that exemplifies comfort and flavor. Literally meaning ‘stuffed tofu’, this versatile dish features a medley of fresh ingredients, traditionally tofu and various vegetables, meticulously stuffed with a savory meat or fish paste. It’s a culinary hug, a symbol of Hakka resourcefulness and a delicious testament to simple, wholesome ingredients elevated to extraordinary heights. Whether pan-fried, boiled, or served in a comforting broth, Yong Tau Foo offers a delightful texture and a burst of umami that will leave you craving more.
🥢 Ingredients
- For the Filling:
- 200g minced pork (or a mix of pork and fish paste)
- 2-3 dried shiitake mushrooms, rehydrated and finely chopped
- 1 tbsp finely chopped spring onion (white part)
- 1 tsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- Pinch of white pepper
- For the Tofu & Vegetables:
- 400g firm tofu (cut into triangles or rectangles, gently hollowed)
- Optional: Tofu puffs, eggplant, bitter gourd, bell peppers (cut and prepared for stuffing)
- For the Sauce/Broth:
- 1 cup chicken or vegetable broth
- 1 tbsp light soy sauce
- 1 tsp oyster sauce (optional, for deeper flavor)
- 1 tsp cornstarch mixed with 2 tbsp water (for slurry)
- 1 tbsp cooking oil
- For Garnish:
- Chopped spring onion (green part)
- Fresh cilantro
- Fried shallots (optional)
🔥 Instructions
- Prepare the Filling: In a medium bowl, combine the minced pork (or pork and fish paste), rehydrated and finely chopped shiitake mushrooms, chopped spring onion (white part), grated ginger, cornstarch, light soy sauce, sesame oil, and white pepper. Mix thoroughly until all ingredients are well combined and the mixture is cohesive.
- Prepare Tofu & Vegetables: If using firm tofu blocks, cut them into desired shapes (e.g., triangles or rectangles) and use a small spoon to gently scoop out a small cavity in the center of each piece. For other vegetables like eggplant or bitter gourd, slice them and remove seeds to create a suitable pocket for stuffing.
- Stuff the Tofu & Vegetables: Carefully take a small amount of the prepared meat filling and tightly stuff each piece of hollowed tofu or prepared vegetable. Ensure the filling is compact and secure.
- Pan-Fry the Yong Tau Foo: Heat 1 tablespoon of cooking oil in a large non-stick pan over medium heat. Place the stuffed tofu and vegetables into the pan, starting with the filling-side down. Pan-fry until the filling is golden brown and slightly crispy. Then, turn and lightly brown other sides of the tofu and vegetables.
- Simmer in Sauce: Once all sides are lightly browned, pour in the chicken or vegetable broth, along with the light soy sauce and oyster sauce (if using). Bring the liquid to a simmer, then reduce the heat to low, cover the pan, and cook for 10-15 minutes, or until the filling is cooked through and the tofu and vegetables are tender.
- Thicken the Sauce (Optional): If you prefer a slightly thicker sauce, stir the cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water) into the simmering broth. Cook for another 1-2 minutes, stirring gently, until the sauce reaches your desired consistency.
- Serve: Carefully transfer the Yong Tau Foo to a serving plate or bowl. Garnish generously with chopped spring onion (green part), fresh cilantro, and a sprinkle of fried shallots if desired. Serve hot, either on its own or with a side of steamed rice or noodles.
