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Black Bean Sauce Yong Tow Foo

Black Bean Sauce Yong Tow Foo
Black Bean Sauce Yong Tow Foo pictures (4 of 4)

I love Yong Tow Foo, or 酿豆腐, a Hakka dish originated from China. Yong Tow Food literally means “stuffed tofu” but it doesn’t necessarily mean that it’s a tofu dish.

It’s one of the dishes that I always make at home. Back home in Penang, I would just buy the freshly made yong tow foo at the wet market and then cook them in either bean sauce or in soups. Here in the United States, I buy the frozen fish paste, and then stuff the fish paste in a variety of vegetables: okras, red chilies, bitter gourds, eggplant, etc. The end result is always a serving of colorful yong tow foo which is so delicious with steamed white rice. I never tire of eating yong tow foo.

Black Bean Sauce Yong Tow Foo

Previously on Rasa Malaysia, I have shared two recipes: claypot yong tow foo and bean sauce yong tow foo. Today, I am sharing a new recipe, black bean sauce yong tow foo, which is popular and commonly found at Cantonese dim sum restaurants. Always on my to-eat list whenever I am having dim sum.

Fresh off the dim sum cart, these black bean sauce yong tow foo are always succulent, juicy, fresh, and the black bean sauce adds an earthy note to the dish. You can always eat them as is, or if you are like me, I love dipping them into a little chili sauce…so yummy. My recipe is a guideline, but you can be creative and stuff the fish paste into fresh mushrooms, wrapped with tofu skin (yuba), stuffed on green and red bell peppers, etc. Either way, they are always delicious. Enjoy!

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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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