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Black Bean Sauce Yong Tow Foo

Black Bean Sauce Yong Tow Foo


Black Bean Sauce Yong Tow Foo Recipe

Serves 2 | Prep Time: 20 Minutes | Cook Time: 10 Minutes


Fish Paste (defrost)
3 heavy dashes Sesame oil
3 heavy dashes white pepper
5 okras, top stem cut off
5 red chilies
5 tofu puffs
2 tablespoons oil
2 garlic, finely minced
1 scant tablespoon fermented black beans, rinsed and coarsely chopped
1 scallion, cut into rings

Sauce Mixture:

6 tablespoons water
1/2 teaspoon cornstarch
1 teaspoon sugar
Salt, to taste
A dash white pepper
A dash sesame oil


Add the sesame oil and white pepper into the fish paste, stir to combine well.

Clean and rinse the okras and red chilies. Cut a slit in the middle of the okra to allow an opening to stuff fish paste inside. For the red chilies, cut a slit down the middle of the red chilies, deseeded. Cut the tofu puffs in the middle (but not completely broken). Combine and stir all the ingredients in the Sauce Mixture, set aside.

Using a butter knife, stuff the fish paste inside the okras, red chilies, and tofu puffs.

Heat up a skillet and add 1 tablespoon of oil. One heated, arrange all the yong tow food in one layer and lightly pan-fry the yong tow foo on both sides so the surface is slightly browned. Transfer the pan-fried yong tow foo onto a plate.

Add the remaining 1 tablespoon of oil into the skillet. Add the garlic and stir-fry until aromatic, then follow by the fermented black beans. Stir until you smell the aroma of the black beans, then transfer the yong tow foo into the skillet. Add the Sauce Mixture and stir to combine well. As soon as the sauce thickens and the yong tow foo is nicely coated with the sauce, add the scallion, dish out and serve immediately.

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12 COMMENTS... read them below or add one

  1. I came here as soon as I saw the title of this post! It’s one of my favourite foods, and especially love the gooey black bean sauce. Never thought of how to make it though. Hope to try this soon. Was wondering, when you pan-fry the yong tau foo, will it fully cook e.g. the okra?

  2. Philip

    Have cooked yong tau foo, soup version, countless times for family. Never thought of black bean version. Will definitely try it out. However, I’ve always been amused as to how to judge “salt according to taste” when the salting has to do with uncooked ingredients, in this case, fish paste. Do you have any particular yardstick to go by besides experience when it comes to raw meat that is not advisable to taste the saltiness of the same? Thank you.

  3. Angeline

    Looks yummy ! Went out early this morning n got the required ingredients. Will be cooking it for dinner. Am sure it will taste as good as it looks.
    Thanks for sharing recipe.:-)

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