This is my quickie recipe, san the bean sauce. I pan-fried the Yong Tow Foo/Yong Tau Foo as usual, but served them immediately with hoisin chili dipping sauce…
Just look at these Yong Tow Foo/Yong Tau Foo, how could I not love them?
3 tablespoons Lee Kum Kee hoisin sauce
1 teaspoon chili garlic sauce
Mix the sauces together. If it’s too salty/spicy, add 1 tablespoon of boiled water to dilute it.
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