How to Make Hakka Yong Tau Foo (Stuffed Tofu and Mixed Vegetables)

New billing cycle means no worries about data consumption this time around. No audio problems, no trolls, no Baby Noah to spill stuff on the floor, nothing. Except for the coughing and the progressively raspy vocals.

As I type this several hours later I’ve completely lost my voice, so my next installment coming up in less than two days might be a throwback to the silent movie era.

Fish Paste


  • 500g basa fillets, defrosted
  • 150g chicken mince
  • ½ Tbsp chicken powder
  • ½ tsp pepper
  • ½ tsp sugar
  • 2 tsps tapioca flour
  • 100ml water


  1. Combine ingredients in a food processor and pulse to a paste.

Hakka Yong Tau Foo


  • Tofu plus variety of vegetables – eggplant, chilli, capsicum – slit open (refer video)
  • Oil for deep-frying
  • 2 Tbsp oyster sauce
  • ½ Tbsp fish sauce
  • 1 tsp chicken powder (optional)
  • Pinch of sugar
  • 2 cups water
  • 2 tsps tapioca flour mixed with 2 Tbsps water
  • 2 Tbsps minced garlic


  1. Fill cavity of tofu and vegetables with fish paste, using butter knife.
  2. Heat oil to about 180°C, then deep-fry in batches until done and lightly browned.
  3. Remove and place in colander or sieve to drain excess oil from vegetables.
  4. In a wok, heat up 1 Tbsp oil. Add garlic and saute until aromatic.
  5. Add oyster sauce and cook for about 10 seconds, then add stuffed vegetables & tofu.
  6. Add fish sauce, sugar and chicken powder (if using).
  7. Mix gently, then add water and bring to a simmer.
  8. Add tapioca flour and water mixture and simmer to thicken.
  9. Adjust seasoning, remove from heat and serve.



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