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Clay Pot Yong Tow Foo (Yong Tau Foo)
Clay Pot Yong Tow Foo (Yong Tau Foo) pictures (1 of 4)

A few weeks ago, when I made my yam rice (taro rice), I also prepared some clay pot yong tau foo (yong tow foo). I am an avid fan of yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, egg plant, tofu, or tofu skin. I used my leftover tofu skin and okra for the stuffing.

There is something about Chinese clay pot; I love cooking my food in a clay pot. Clay pot is also called “sand pot” (沙锅), it has a glazed interior and comes in a variety of shapes and sizes. The clay pot is a great cooking utensil in Chinese cooking because it  retains heat and keep the foods warm, so they are especially great for soups and stews. The prepared food is then served with the clay pot, directly onto the dining table…

In the United States, I always get frozen fish paste from Asian stores. You can also get freshly made fish paste in the seafood department of these Asian stores. All you have to do is get the vegetables of your choice, season the fish paste with a little sesame oil and white pepper powder (to rid the potential fishy smell in the fish paste), and stuff the filling inside the vegetables. For tofu skin, cut the tofu skin into squares, wrap up the fish paste and deep-fry it. I especially love the texture of deep-fried yong tow foo, they are just so great, just like my favorite Ampang Yong Tau Foo at Foong Foong Restaurant in Kuala Lumpur, Malaysia. Yummy!


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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