Yong Tau Fu Recipe
Growing up in Malaysia, yong tau fu was a dish that was often available in many of the local restaurants so when I was trying to think about a creative claypot dish to make thats out of my ordinary repertoire I decided to make my own version of the dish! Warning, if you’re lazy this dish definitely take a bit more time than a normal dish since it take a bit more prep but still not as much work as baking a dessert or anything (at least in my opinion)!
- ½ pound of fish paste
- 1 bag of fried tofu
- 1 pack of okra
- 2 pieces of garlic
- white pepper
- sesame oil
- 1 stalk of green onion
- 1 can of chicken stock
- ½ cup of water
Dipping Sauce (Mix and proportion to taste)
- Hoisin Sauce
- Gather all your ingredients together in front of you because once you start stuffing the okra and tofu it can get a bit messy
- Mix white pepper and sesame oil with the fish paste
- Take tofu out of it’s packaging and cut a slit if it’s a slightly smaller piece and stuff with the fish paste. For larger pieces I cut out a piece of the tofu (put that aside) and stuff with the fish paste.
- Turn heat to medium high (don’t turn it too high for claypots are a little more sensitive than regular pots)
- Put oil in pot and sliced pieces of the garlic and cook
- After, add the chicken stock and a ½ cup of water and bring to a boil
- Add stuffed okra pieces and cook in liquid with covered lid
- In a separate pan, cook and fry the stuffed tofu pieces until tofu is crispy and fish paste is cooked
- After add the tofu pieces into the claypot
- Cover to continue until all is cooked
- Served in claypot with sauce on the side
F8T Tip Remember to never heat up your clay pot empty or risk cracking.
Which dish do you not mind putting in the extra effort to make?