Yong Tau Fu 酿豆腐 is a well known dish in the Hakka cuisine. It is a unique Chinese dish that is made of pork(originally), mackerel fish, tofu, and a variety of soy products and vegetables. Today, I am going to show you how to make Mel's style Yong Tau Fu and the various ways to use the stuffing/paste.
Because Max doesnt like fish, I am preparing the chicken version for him. It is not normal at all, but it works. We have also made brown rice Chee Cheong Fun and bean sauce to go with them.
As a child, growing up seeing my Poh Poh heating the chop board so hard with the fish paste, I was curious what she was doing. Luckily I still remember how she did it. I tried some years ago and started to add ingredients to make them more interesting.
Ingredients for the stuffing/fish paste:
. 1 mackerel fish with head and tail
. 1 kg Minced Chicken (if you plan to stuff the fish and make fishless YTF)
. chopped water chestnuts
. chopped onion
. shredded carrots
. chopped spring onions
. mashed garlic
. mashed ginger
. chopped coriander
. chopped shiitake mushroom
. oyster sauce
. soy sauce
. white pepper
. sesame oil
. salt
. 1 strip of salted fish in oil
For the vegetable and tofu for stuffing, you can get any kind of fried tofu, beancurd skin, hard tofu, bell pepper, big red and green chilis, lady fingers, eggplants, normal size bittergourd (I didnt have it then), mushrooms and any possible vegetable that can hold the stuffing to try out.
You can actually get the black bean sweet sauce from the market or just make your own.
Simplest Recipe Ingredients:
. 2 tbsp hoisin sauce
. 2 tbsp oyster sauce
. a bit of hot water
- Mix them all up and serve.
Once you stuffed the vegetables and tofu, you can pan-fry them like I did or steam them and then fry in pan again. Either way works.
Enjoy.
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