Simple Hakka Yong Tau Foo

Tofu Puff Yong Tau Fu

When it comes to Chinese cooking and dining experience, well growing up in Malaysia has all the advantages because we practically have eaten a lot more different variety of Chinese cuisines originating from the diverse Chinese communities than most people has. Each of this Chinese community in Malaysia has its own specialty cuisine synonymous only to a particular community.

And coincidentally, both my grandmother and mom hailed from the Hakka community. They can sure cook up some really awesome Hakka cuisines including the yong tau fu. Which is particularly synonymous to the Hakka community. In fact, there are many popular yong tau fu restaurants all over Malaysia that serve some of the best Hakka cuisine. So, when it comes to yong tau fu, it is not only a common cuisine that most people know how to prepare and cook but yong tau fu is simple to prepare and cook.

Egg Plant Yong Tau Fu

The Hakka people have some of the simplest cuisines in presentation and the simplest to prepare. But their cuisines can be flavourful and tastiest too. As for preparing the Yong Tau Fu fillings, I usually mix fish paste with minced pork on a one to one ratio. And add a pinch of salt for taste, sesame seed oil and oyster flavoured sauce. Once the fillings are ready, select from a list of vegetables available in your fridge or the supermarket that can be used for stuffing such as tofu puffs, fried pressed tofu, white pressed tofu, tofu skin, dumping skin, fresh red and green chillies, bell peppers, egg plant, bitter melon, okra, tomatoes and long beans. Or simply use the filling to make meat balls.

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After stuffing up the vegetables and tofu, fry the vegetable and the tofu in a pot half filled with cooking oil. These pieces of yong tau fu can be really greasy straight from the pot. So, each time a piece of the yong tau fu is cooked transfer it onto a plate with a piece of kitchen napkin to drain the vegetable of the cooking oil. In Vancouver, the most common components used in the yong tau fu are tofu puffs, tofu skin, egg plant, fried pressed tofu, red and green chillies, bell peppers, okra and tomatoes. Among these yong tau fu, I like the okra, egg plant and tofu puffs most. Simple and deliciously good.