Ampang Yong Tau Fu – 安邦酿豆腐

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:-

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  • Servings: 6

  • Time:

  • Skill: Intermediate


  1. 3 blocks Vitasoy Organic Sprouted Tau Kwa

  2. 1 bitter gourd

  3. Sauce:

  4. 3 red chilies

  5. 200g shelled prawns / minced pork

  6. 1 tbsp minced garlic

  7. ½ tsp salt (adjust to preference)

  8. ½ tsp white pepper

  9. 4 tbsp cornstarch solution (1 part cornstarch 2 parts water)

  10. 50ml water

  11. 1 large eggplant

  12. 200g toman / snakehead fish

  13. 6 lady's fingers

  14. 1 tbsp light soy sauce

  15. 1 tbsp cornstarch

  16. 3 green chilies

  17. ½ cup light soy sauce

  18. 2 tbsp oil

  19. ½ tsp white pepper

  20. ½ cup water (adjust to preference)

  21. 2 tbsp oyster sauce

  22. 1 black bean sauce

  23. 1 tbsp sugar


  1. Blend until smooth and set aside

  2. 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

  3. Make a slit in the center of each half

  4. Cut 3 blocks Vitasoy Organic Sprouted Tau Kwa into halves

  5. Fill slit with fish paste mixture

  6. Cut sandwich slices from 1 eggplant

  7. On the first slice make a half inch cut but don’t cut through, then cut through for the second cut

  8. Repeat for the rest of the eggplants

  9. Fill slit with fish paste mixture

  10. Make a slit in the center of 6 lady’s fingers

  11. Make a slit in the center of 3 red and green chilies each

  12. Remove seeds from chilies

  13. Fill both lady’s fingers and chilies with fish paste mixture

  14. Cut 1 bitter gourd into 1 inch slices and remove seeds

  15. Fill with fish paste mixture

  16. Heat enough oil in wok, deep fry the different pieces until golden brown

  17. Drain and plate

  18. Add 1 tbsp minced garlic to 2 tbsp heated oil in a wok

  19. Stir fry until fragrant

  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

  21. Thicken sauce with 4 tbsp cornstarch solution

  22. Drizzle sauce over Yong Tau Fu and serve

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