Malaysian
Yong Tau Foo
A comforting Malaysian bowl of tofu and vegetables stuffed with springy ikan tenggiri fish paste, served in a clear ikan bilis broth. Sweet bean sauce and chilli sauce on the side make each bite taste like a kopitiam lunch.
Ingredients
- Ikan tenggiri or Spanish mackerel flesh, very cold250g
- Salt3/4 tsp
- White pepper1/4 tsp
- Sugar1/2 tsp
- Tapioca starch1 tbsp
- Ice water2 tbsp
- Sesame oil1 tsp
- Spring onion, finely chopped1 tbsp
- Tau pok or fried tofu puffs4 pieces
- Firm tofu, cut into thick triangles200g
- Bitter gourd, sliced into rings and seeds removed6 rings
- Okra, slit lengthwise4 pods
- Long red chilli, slit and deseeded2
- Ikan bilis, rinsed25g
- Dried soybeans, soaked for 1 hour2 tbsp
- Water900ml
- Garlic, lightly smashed2 cloves
- Light soy sauce1 tbsp
- Ground white pepper1 pinch
- Neutral oil, for shallow-frying1/2 cup
- Malaysian sweet bean sauce or tim cheong3 tbsp
- Garlic chilli sauce3 tbsp
- Coriander leaves1 small handful
Method
- Scrape or chop the chilled ikan tenggiri flesh until fine and sticky, then place it in a cold mixing bowl.
- Add salt, white pepper, sugar, tapioca starch, ice water, sesame oil and spring onion to the fish, then stir firmly in one direction until the paste becomes glossy and elastic.
- Lift and slap the fish paste against the bowl 20 to 30 times to develop its springy texture.
- Cut pockets in the tofu puffs and firm tofu, and pat the bitter gourd, okra and chillies dry.
- Stuff each tofu piece and vegetable with a compact layer of fish paste, smoothing the surface with a wet spoon.
- Bring the water, ikan bilis, soaked soybeans and garlic to a boil, then simmer for 20 minutes to make a clear broth.
- Strain the broth, return it to the pot, and season with light soy sauce and a pinch of white pepper.
- Heat the oil in a wok or small pan over medium heat and shallow-fry the stuffed tofu pieces fish-side down until lightly golden.
- Transfer the fried tofu pieces to the broth and simmer gently for 5 minutes.
- Add the stuffed bitter gourd, okra and chillies to the broth and simmer for 6 to 8 minutes, until the fish paste is cooked through and bouncy.
- Taste the broth and adjust with a little more light soy sauce if needed.
- Serve the yong tau foo in bowls with hot broth, coriander leaves, sweet bean sauce and garlic chilli sauce on the side.
Common questions
Can I substitute another fish if I can’t get ikan tenggiri for the paste?
Yes. Use another firm, oily fish with low moisture, like Spanish mackerel, king mackerel, or threadfin. Keep it very cold and avoid lean fish, which makes the paste dry and less springy.
How long should I mix and slap the fish paste to get the right texture?
Mix in one direction until sticky and glossy, then slap it against the bowl about 20 to 30 times. Stop once it looks elastic and smooth; overmixing can make it tight and less tender.
What are the most common mistakes when stuffing and cooking Yong Tau Foo?
The biggest mistakes are wet vegetables, loose stuffing, and overcooking. Pat everything dry, press the paste firmly into each piece, and cook gently so the filling stays juicy and the tofu doesn’t burst.
How do I store leftovers, and can I freeze the stuffed pieces?
Store cooked pieces and broth separately in the fridge for up to 2 days. Freeze uncooked stuffed pieces on a tray, then bag them; cook from chilled or thawed. The texture is best fresh, not frozen after frying.
What’s the best way to serve Yong Tau Foo for the best flavor and texture?
Serve the stuffed pieces hot in the clear broth, with extra light soy sauce or chili sauce on the side. Add noodles, rice vermicelli, or rice cakes if you want a fuller meal.