52min 4 ppl
Yong Tau Foo
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 22g
Carbs 14g
Fats 15g
About this dish
Tofu, chillies and long beans stuffed with a fish paste filling and gently poached in a light broth until everything floats, a comforting bowl built entirely to order.
Allergy Info
Soya, Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Long beanscut into 5cm lengths150 g
- Red Chillihalved lengthways and deseeded4 whole
- Spring onionssliced, to serve2 stalks
Fish & Seafood
- Fish pasteshop-bought or homemade400 g
Plant Proteins
- Firm tofucut into triangles with a small pocket in each200 g
- Fried tofu puffs8 whole
Tins & Jars
- Vegetable stock1 l
Spices & Seasonings
- Fine sea salt0.5 tsp
- White pepper0.25 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Sharp knife
- Chopping board
- Large saucepan
- Meat thermometer
- Ladle
Method
1
Cut a small pocket into each piece of firm tofu and each tofu puff, and pat the long bean pieces and chilli halves dry.
Approx. 5 minutes
2
Spoon the fish paste into the tofu pockets, the tofu puffs and the hollow of each chilli half, and press some onto the ends of the long bean pieces.
Approx. 10 minutes
3
Bring the vegetable stock to a gentle simmer in a large saucepan.
Approx. 3 minutes
4
Lower the stuffed tofu and vegetables into the simmering stock and poach for 8 minutes until a meat thermometer inserted into the fish paste reads at least 63°C and everything floats.
Approx. 9 minutes
5
Season the broth with the fish sauce, sesame oil, salt and white pepper.
Approx. 2 minutes
6
Ladle into bowls and scatter with spring onions to serve.
Approx. 3 minutes
