Ampang Yong Tau Fu

Fish
Mains
Pork
Seafood

Easy Level:

Servings:

6

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

Ingredients

Adjust Servings
US / Metric
0.00
cup
cup
light soy sauce
0.00
cup
cup
light soy sauce
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
minced garlic
0.00
tbsp
tbsp
minced garlic
0.00
tbsp
tbsp
cornstarch solution (1 part cornstarch 2 parts water)
0.00
tbsp
tbsp
cornstarch solution (1 part cornstarch 2 parts water)
0.00
ml
ml
water
0.00
ml
ml
water
0.00
large
large
eggplant
0.00
large
large
eggplant
0.00
g
g
toman / snakehead fish
0.00
g
g
toman / snakehead fish
0.00
lady's fingers
0.00
lady's fingers
0.00
red chilies
0.00
red chilies
0.00
g
g
shelled prawns / minced pork
0.00
g
g
shelled prawns / minced pork
0.00
tsp
tsp
salt (adjust to preference)
0.00
tsp
tsp
salt (adjust to preference)
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
cornstarch
0.00
tbsp
tbsp
cornstarch
0.00
green chilies
0.00
green chilies
0.00
bitter gourd
0.00
bitter gourd

Sauce

0.00
blocks
blocks
Vitasoy Organic Sprouted Tau Kwa
0.00
blocks
blocks
Vitasoy Organic Sprouted Tau Kwa
0.00
black bean sauce
0.00
black bean sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
cup
cup
water (adjust to preference)
0.00
cup
cup
water (adjust to preference)
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce

Steps

1

Make a slit in the center of each half
Make a slit in the center of each half
Mark as completed

2

Cut 3 blocks Vitasoy Organic Sprouted Tau Kwa into halves
Cut 3 blocks Vitasoy Organic Sprouted Tau Kwa into halves
Mark as completed

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
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
Mark as completed

4

Blend until smooth and set aside
Blend until smooth and set aside
Mark as completed

5

Fill slit with fish paste mixture
Fill slit with fish paste mixture
Mark as completed

6

Cut sandwich slices from 1 eggplant
Cut sandwich slices from 1 eggplant
Mark as completed

7

On the first slice make a half inch cut but don’t cut through, then cut through for the second cut
On the first slice make a half inch cut but don’t cut through, then cut through for the second cut
Mark as completed

8

Repeat for the rest of the eggplants
Repeat for the rest of the eggplants
Mark as completed

9

Fill slit with fish paste mixture
Fill slit with fish paste mixture
Mark as completed

10

Make a slit in the center of 6 lady’s fingers
Make a slit in the center of 6 lady’s fingers
Mark as completed

11

Make a slit in the center of 3 red and green chilies each
Make a slit in the center of 3 red and green chilies each
Mark as completed

12

Remove seeds from chilies
Remove seeds from chilies
Mark as completed

13

Fill both lady’s fingers and chilies with fish paste mixture
Fill both lady’s fingers and chilies with fish paste mixture
Mark as completed

14

Cut 1 bitter gourd into 1 inch slices and remove seeds
Cut 1 bitter gourd into 1 inch slices and remove seeds
Mark as completed

15

Fill with fish paste mixture
Fill with fish paste mixture
Mark as completed

16

Heat enough oil in wok, deep fry the different pieces until golden brown
Heat enough oil in wok, deep fry the different pieces until golden brown
Mark as completed

17

Drain and plate
Drain and plate
Mark as completed

18

Add 1 tbsp minced garlic to 2 tbsp heated oil in a wok
Add 1 tbsp minced garlic to 2 tbsp heated oil in a wok
Mark as completed

19

Stir fry until fragrant
Stir fry until fragrant
Mark as completed

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
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
Mark as completed

21

Thicken sauce with 4 tbsp cornstarch solution
Thicken sauce with 4 tbsp cornstarch solution
Mark as completed

22

Drizzle sauce over Yong Tau Fu and serve
Drizzle sauce over Yong Tau Fu and serve
Mark as completed

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