Go Back
–+ servings
Clay Pot Yong Tau Foo
Print Recipe
5 from 2 votes

Clay Pot Yong Tau Foo (Yong Tow Foo)

Clay Pot Yong Tow Foo (Yong Tau Foo)
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Malaysian Recipes
Cuisine: Tofu
Keyword: Clay Pot Yong Tau Foo
Servings: 4 people
Calories: 40kcal
Author: Bee Yinn Low

Ingredients

  • 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:

Broth:

  • 14.5 oz (415g) chicken broth
  • 1/2 cup water
  • salt to taste
  • 1 stalk scallion cut into small rounds

Dipping Sauce:

  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon sriracha sauce or other chili sauce

Instructions

  • 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 (1 cm) 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.

Nutrition

Serving: 4people | Calories: 40kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 420mg | Fiber: 1g | Sugar: 2g