Yong Tow Foo (Yong Tau Fu)

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While the Yong Tow Foo dishes served in Malaysia are usually drenched in a clear and soupy broth, I prefer my Yong Tow Foo steamed, lightly pan-fried and topped with yellow bean sauce. | rasamalaysia.com

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The secret ingredient of this delicious dish is Cha Ca Fish Meat Emulsion. Easily found at the frozen food section in Asian food stores, this fish paste tastes fresh and non-fishy.

While the Yong Tow Foo dishes served in Malaysia are usually drenched in a clear and soupy broth, I prefer my Yong Tow Foo steamed, lightly pan-fried and topped with yellow bean sauce. (This is, again, another homestyle recipe that I learned from my mother.)

So, without further ado, here is my recipe for Rasa Malaysia Yong Tow Foo or stuffed tofu, chili, and okra with fish paste.

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Yong Tow Foo/Yong Tau Fu (Stuffed Tofu, Chili, Okra with Fish Paste) Recipe

Servings 4 people

While the Yong Tow Foo dishes served in Malaysia are usually drenched in a clear and soupy broth, I prefer my Yong Tow Foo steamed, lightly pan-fried and topped with yellow bean sauce.

Calories 391 kcal

Author Bee | Rasa Malaysia

Ingredients

Ingredients:

1 Cha Ca Fish Meat Emulsion
6 red chilies, deseeded
6 okras / ladies fingers
10-12 fried tofu puffs

For fish paste seasoning:

1 stalk scallion, chopped
1 red chili, deseeded and chopped
3 dashes white pepper powder
1/2 teaspoon sesame oil

For the sauce:

1 tablespoon taucheo, fermented yellow bean sauce
2 cloves garlic, chopped
1 tablespoon sugar
1/2 cup water plus 1 teaspoon of cornstarch, stir well

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Directions

1

Clean the okras and red chilies with water and slit in the middle (for stuffing). Discard the seeds of the red chilies, pat dry with paper towels. For the fried tofu puffs, poke an opening at the top surface with your finger (for stuffing). Set aside.
2

Add white pepper powder, sesame oil, chopped scallion and red chili into the fish emulsion and mix well.
3

Stuff the fish paste into the red chilies, okras, and fried tofu puffs using a butter knife. Fill the inside of the red chilies, okras, and tofu puffs but make sure that you do not over-stuff them.
4

Place the stuffed ingredients on a plate and steam for 5 minutes.
5

Pan-fried the steamed Yong Tow Foo lightly with some cooking oil. Dish up.
6

Heat up some oil in a wok and stir-fry the chopped garlic until light brown or fragrant. Add the taucheo (yellow bean sauce) and do a quick stir. Add water and sugar. As soon as the sauce thickens, add the Yong Tow Foo into the wok and stir well. Serve hot.

Recipe Notes

For the above serving, you need only half of the fish paste. The above fish paste is my personal favorite but you can substitute it with another brand. A good fish paste should be light grey in color (like the color of fresh fish meat). If the fish meat emulsion turns light brown or darker grey, it means the product has been frozen for a long time.

Nutrition Facts

Yong Tow Foo/Yong Tau Fu (Stuffed Tofu, Chili, Okra with Fish Paste) Recipe

Amount Per Serving (4 people)

Calories 391 Calories from Fat 396

% Daily Value*

Fat 44g68%

Saturated Fat 5g31%

Cholesterol 1mg0%

Sodium 50mg2%

Potassium 307mg9%

Carbohydrates 35g12%

Fiber 10g42%

Sugar 10g11%

Protein 90g180%

Vitamin A 910IU18%

Vitamin C 118.3mg143%

Calcium 1264mg126%

Iron 12.9mg72%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: Malaysian

Keyword: Yong Tow Foo

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