Hakka Yong Tau Foo


10 pieces semi-soft white tofu

For the broth:

100g soy beans
1.5 litre water/chicken stock
1/8 teaspoon salt
1/8 teaspoon pepper

Filling paste:

300g minced pork
200g minced prawn
75g salted Tenggiri fish (Mui Heong)
1 large egg, lightly beaten
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1/2 teaspoon pepper


Soak the soy beans for an hour. Bring the soy beans, water/stock and salt to a boil. Boil for 40 minutes or until beans are soft. Remove from fire.

Mix together the filling ingredients to form a paste.

Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.

Heat 4 tablespoons oil in a pan to sear the tofu pocket until lightly brown. Add the tofu into the soy bean soup and bring to a quick boil before serving.

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