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.
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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