Tuesday, October 25, 2011

Stuffed Tofu (Yong Tofu)

Recipe contributed bt Chiliwonders.Com (Source)

Stuffed Tofu (Yong Tofu)

(Cooking time 20 minute, serve 5s)

(A) Ingredients for Fish paste

  • 500 g mackerel fish meat, scrape
    from fish using a metal spoon

  • 1 tbsp corn flour

  • salt and pepper to taste

  • 3 tbsp water

  • 1 egg white

  • 1 cm salted fish, optional

  • 100 g lean pork, optional

Fish past made from fish meat with
the proper texture

(B) Vegetables Ingredients

  • 1 bitter gourd, cut into 1 cm rings, remove seeds

  • 1 eggplant, cut into 1 1/2 cm slanting rings. each ring is slit in the centre
    for meat stuffing

  • 2 red chilies, seeded, slit into halves lengthwise without breaking.

  • 2 green chilies, slit same

  • 3 ladies fingers, slit

  • 2 tofu, slit halves without breaking

  • capsicum, and tomatoes, quartered (optional)

(C) Gravy preparation fish bones

  • 2 thin slices of ginger

  • 1 tsp of shopped garlic, fried till golden

  • salt and pepper to taste

  • 1 tbsp soy sauce

  • 1/2 tsp sesame oil

  • 2 tbsp corn flour for thickening gravy

  • 4 tbsp oil for frying stuffed vegetables


  1. Place (A) in a mortar or electric mixer and beat it into a smooth paste. You may have to add more water, bit by bit to get the smooth paste. Hold the fish paste in one hand and throw it onto a smooth surface. Repeat this 8 times
    or more to get a bouncy fish paste.
    The whole process may take about
    15 minutes.

  1. Stuff 1 tbsp of fish paste into the slit vegetables and tofu.

  2. Heat 4 tbsp oil. Add in all the stuffed vegetables and fry over medium heat till light brown. Dish out and drain the oil.

  3. To prepare gravy, fry the fish bones with ginger slices till golden.

  4. Boil the fish bone in 1 1/2 cups of water, then bring to low heat and simmer for another 15 minutes.
    Remove bones. Add in the rest of (C). Bring to boil to thicken.

  5. Add in all stuffed vegetables, stir briskly for 30 seconds.

  6. Serve hot with chili sauce.

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