Black Bean Sauce Yong Tow Foo
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.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Fish Paste (defrost)
- 3 dashes sesame oil
- 3 dashes white pepper
- 5 okras (top stem cut off)
- 5 red chilies
- 5 fu puffs
- 2 tablespoons oil
- 2 garlic (finely minced)
- 1 tablespoon fermented black beans (rinsed and coarsely chopped)
- 1 scallion (cut into rings)
- 6 tablespoons water
- 1/2 teaspoon cornstarch
- 1 teaspoon sugar
- salt to taste
- 1 dash white pepper
- 1 dash sesame oil
Instructions
- 1
Add the sesame oil and white pepper to the fish paste, and stir to combine well.
- 2
Clean and rinse the okra and red chilies. Cut a slit in the middle of each okra to create an opening for stuffing with fish paste. For the red chilies, cut a slit down the middle and remove the seeds. Cut the tofu puffs in the middle (without cutting them completely apart). Combine and stir all the ingredients for the Sauce Mixture, and set aside.
- 3
Using a butter knife, stuff the fish paste into the okra, red chilies, and tofu puffs.
- 4
Heat up a skillet and add 1 tablespoon of oil. Once heated, arrange all the yong tow foo in a single layer and lightly pan-fry on both sides until the surface is slightly browned. Transfer the pan-fried yong tow foo to a plate.
- 5
Add the remaining 1 tablespoon of oil to the skillet. Add the garlic and stir-fry until aromatic, followed by the fermented black beans. Stir until the black beans become fragrant, then return the yong tow foo to the skillet.
- 6
Add the Sauce Mixture and stir to combine well. Once the sauce thickens and the yong tow foo is nicely coated, add the scallion, then dish out and serve immediately.