Yong Tau Fu Recipe
Home Cooking is a Labor of Love
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
- 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?