New Recipes

Clay Pot Yong Tau Foo (Yong Tow Foo)


Clay Pot Yong Tau Foo

1 frozen fish paste or fish meat emulsion
6 okras (ladies fingers)
6 pieces dry tofu skins (6 in. x 6 in. squares)
Oil for deep frying

Fish Paste Seasonings:

3 heavy dashes of white pepper powder
1/2 teaspoon sesame oil


1 can chicken broth (14.5 oz)
1/2 cup water
Salt to taste
1 stalk scallion (cut into small rounds)

Dipping Sauce:

2 tablespoons hoisin sauce
1/2 teaspoon Siracha sauce (or other chili sauce)


Blend the fish paste well with the seasonings. Mix the dipping sauce together and set aside.

Make a slit in the center of each okra, and using a bread knife, slowly stuff the fish paste into the okra. Set aside. Lay the dried tofu skin on a flat surface, and transfer about 2 – 2 1/2 tablespoons of the fish paste on the bottom center of the tofu skin. Spread the fish paste out evenly and leave about 1/2 inch of space on the edges. Fold the sides inwards, and then roll it up into a cylinder shape. Seal tightly with some fish paste.

Heat up some cooking oil in a pot or a wok and deep fry the tofu skin yong tow foo until golden brown. Let cool and cut them into halves, at an angle.

Heat up the chicken broth and water in the clay pot, bring it to boil. Add the okras into the broth and cook for about 1 minute or until they are cooked. Transfer the tofu skin yong tow food into the broth, cover it up and boil for another 1 minute. Add salt to taste and garnish with the chopped scallions. Serve immediately with the dipping sauce.

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34 COMMENTS... read them below or add one

  1. Cooking Mame

    This dish looks super yummy!! I love stuffing fish paste in chinese eggplant and stir frying it in a spicy black bean sauce served with a nice hot bowl of steamed rice.
    How would you make homemade fish paste?

  2. DailyChef

    I love Chinese clay pot! One of my favorite things to order, but I confess I don’t make it at home too often. I love to add some fish or chicken too, and the Siracha sauce is key :)

  3. I love the claypot tofu dish that I used to eat in Singapore and miss it terribly… this looks pretty close and makes me crave it all the more. Is there someplace in the US where one can buy these claypots? Thanks for your help. Thanks for this recipe!

  4. Tuty @Scentofspice

    If I stuffed the fish paste into the puff tofu, will that still be “authentic” enough Yong Tau Foo?

  5. Hi, I’ve been reading your blog since forever but was always too shy to comment.hehe..but I saw yong tau foo and I had to say sth..because i’ve been craving and moaning abt it to anyone who would listen. shame it’s so difficult to find ready made fish paste in england though :(

  6. kathy

    The picture makes me hugry. I will try this for myself on my vacation. I just hope I can find fish paste in the supermarket. What other substitute can I use if fishpaste is not available?

    • I know what you mean, I remember checking the label once and if didn’t alarm me so I think should be ok, but next time I check for you. I only remember they put MSG in the fish paste but that doesn’t bother me cause I grew up eating MSG.

  7. everything just looks better and of course tastes better in a claypot. kudos for making your own ytf… I always buy them ready made, there is a famous stall near my place. nothing beats home made though. your beautiful clay pot makes me crave for ytf now :p

  8. On the contrary, I like my YTF deep-fried. Hehehe, like the ones at Big Tree Foot in Ipoh.
    Okay lah, the Puchong ones also good, in soup with lots of sayur manis.

  9. This just looks very delicious. I have been missing this lots. I wish I can get the right fresh fish to make the fish paste. This would be so good in this cold weather.

  10. You have me dreaming of fish paste now, if you can believe that! Wow, I bet that WOULD be great stuffed into all manner of vegetables — from okra to eggplant to mushrooms to you name it.

  11. Hi Bee,

    Your Yong Tau Fu(YTF) look delicious. I never prepare YTF before but love to eat YTF. Whether the dry YTF or with soup I dont care. I remember when I was back in Melaka, my mom prepare her YTF using Ikan Tinggiri. I am not sure Tinggiri in english….

  12. Kathy

    Your ytf looks very nice and delicious. I love this Asian food and so sad that I have not tried making this one at home hmmm thank you for your recipe. I am going to try this and I know my family will surely love it! Thanks!

  13. in

    What a coincidence! First the chai boay that my mom made the same day as you and now this! I just made YTF a few days ago. You forgot to mention in your recipe to de-seed the ladies fingers. BTW, stuffed red chillies is a MUST. My broth recipe is slightly different. First fry some garlic and shallots then add in ikan bilis stock. Add a bit of oyster sauce and salt/pepper to taste. And finally the spring onions of course. As for the sauce, fry some chopped garlic till fragrant, add taucheo (yellow bean sauce)and stir. Add water and sugar and cornflour mixed with a little water to thicken.

    • I like my okra with seeds so I don’t remove the seeds, but it’s up to personal preference. For my broth, I just like it easy and fast, that’s why I use canned chicken broth, hehe. For the dipping, I am doing it like the Ampang way, just sweet sauce and chili sauce, I don’t have sweet sauce so I use hoisin sauce.

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