Ampang Yong Tau Fu
The Meatmen
May 6, 2016
One of the more popular ways to enjoy yong tau fu. This method of serving yong tau hu originated from Ampang, KL.
A thick gravy-like black bean sauce is drenched over pieces of deep fried yong tau fu, which consists of the usual stuff like stuffed beancurd (we used Vitasoy Organic Sprouted Tau Kwa), eggplant and bitter gourd etc.
For meat lovers (like us), try using minced pork in place of prawns for a meaty bite!
If you want to find out more about Vitasoy Tofu, click here for more information:- http://www.vitasoy.com/our-products
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Ingredients
Adjust Servings
| ½cup light soy sauce | |
| 2tbsp oil | |
| 1tbsp minced garlic | |
| 4tbsp cornstarch solution (1 part cornstarch 2 parts water) | |
| 50ml water | |
| 1large eggplant | |
| 200g toman / snakehead fish | |
| 6lady's fingers | |
| 3red chilies | |
| 200g shelled prawns / minced pork | |
| ½tsp salt (adjust to preference) | |
| ½tsp white pepper | |
| 1tbsp light soy sauce | |
| 1tbsp cornstarch | |
| 3green chilies | |
| 1bitter gourd |
Sauce:
| 3blocks Vitasoy Organic Sprouted Tau Kwa | |
| 1black bean sauce | |
| 1tbsp sugar | |
| ½tsp white pepper | |
| ½cup water (adjust to preference) | |
| 2tbsp oyster sauce |
Directions
1.
Make a slit in the center of each half
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2.
Cut 3 blocks Vitasoy Organic Sprouted Tau Kwa into halves
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3.
To food processor add 200g toman / snakehead fish, 200g shelled prawns, ½ tsp salt (adjust to preference), ½ tsp salt (adjust to preference), 1 tbsp light soy sauce, 1 tbsp cornstarch and 50ml water
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4.
Blend until smooth and set aside
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5.
Fill slit with fish paste mixture
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6.
Cut sandwich slices from 1 eggplant
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7.
On the first slice make a half inch cut but don’t cut through, then cut through for the second cut
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8.
Repeat for the rest of the eggplants
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9.
Fill slit with fish paste mixture
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10.
Make a slit in the center of 6 lady’s fingers
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11.
Make a slit in the center of 3 red and green chilies each
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12.
Remove seeds from chilies
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13.
Fill both lady’s fingers and chilies with fish paste mixture
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14.
Cut 1 bitter gourd into 1 inch slices and remove seeds
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15.
Fill with fish paste mixture
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16.
Heat enough oil in wok, deep fry the different pieces until golden brown
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17.
Drain and plate
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18.
Add 1 tbsp minced garlic to 2 tbsp heated oil in a wok
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19.
Stir fry until fragrant
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20.
Add ½ cup light soy sauce, ½ cup water (adjust to preference), 2 tbsp oyster sauce, 1 tbsp black bean sauce, 1 tbsp sugar and ½ tsp white pepper
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21.
Thicken sauce with 4 tbsp cornstarch solution
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22.
Drizzle sauce over Yong Tau Fu and serve
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