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. ½ cup light soy sauce

  2. 2 tbsp oil

  3. 1 tbsp minced garlic

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

  5. 50ml water

  6. 1 large eggplant

  7. 200g toman / snakehead fish

  8. 6 lady's fingers

  9. 3 red chilies

  10. 200g shelled prawns / minced pork

  11. ½ tsp salt (adjust to preference)

  12. ½ tsp white pepper

  13. 1 tbsp light soy sauce

  14. 1 tbsp cornstarch

  15. 3 green chilies

  16. 1 bitter gourd

  17. Sauce:

  18. Ingredients:

  19. 3 blocks Vitasoy Organic Sprouted Tau Kwa

  20. 1 black bean sauce

  21. 1 tbsp sugar

  22. ½ tsp white pepper

  23. ½ cup water (adjust to preference)

  24. 2 tbsp oyster sauce


  1. Make a slit in the center of each half

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

  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

  4. Blend until smooth and set aside

  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