Malaysian Black Bean Sauce Yong Tow Foo
A classic Malaysian Hakka dish featuring stuffed tofu, chilies, and okra braised in a savory and aromatic black bean sauce. This recipe offers a delightful balance of textures and flavors, perfect for a hearty dinner.
Malaysian Black Bean Sauce Yong Tow Foo
A classic Malaysian Hakka dish featuring stuffed tofu, chilies, and okra braised in a savory and aromatic black bean sauce. This recipe offers a delightful balance of textures and flavors, perfect for a hearty dinner.
Total Time
1h
Prep Time
25m
Cook Time
35m
Servings
4
Difficulty
medium
Ingredients
Main
- 200 g Firm Tofu(cut into cubes)
- 5 Okras(top stem cut off)
- 5 Red Chilies(seeds removed, slit down the middle)
- 5 Fu Puffs (Tofu Puffs)(cut in half without cutting completely apart)
- 150 g Fish Paste(defrosted if frozen)
Aromatics
- 2 Garlic cloves(minced)
- 1 inch Ginger(minced)
Sauce
- 2 tbsp Fermented Black Beans (Douchi)(rinsed and coarsely chopped)
- 2 tbsp Vegetable Oil(divided)
- 1.5 tbsp Light Soy Sauce
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 0.25 tsp White Pepper
- 1 cup Water or Chicken/Vegetable Stock
- 1.5 tsp Cornstarch
- 1.5 tsp Water(for cornstarch slurry)
Garnish
- 1 Scallion(cut into rings, for garnish)
Instructions
Prepare the Yong Tow Foo: Using a butter knife or a small spoon, carefully stuff the fish paste into the prepared okras, red chilies, and fu puffs. Ensure the filling is packed in but not overflowing.
Pan-fry the Yong Tow Foo: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Arrange the stuffed yong tow foo in a single layer and lightly pan-fry on both sides until the surface is lightly browned and the fish paste is cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
Prepare the Black Bean Sauce: In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and ginger, and stir-fry until fragrant, about 30 seconds. Add the rinsed and chopped fermented black beans and stir-fry for another minute until aromatic.
Make the sauce: Pour in the water or stock, light soy sauce, sugar, sesame oil, and white pepper. Bring to a simmer. In a small bowl, whisk together the cornstarch and 1.5 tsp water to create a slurry. Stir the slurry into the simmering sauce until it thickens.
Combine and braise: Gently return the pan-fried yong tow foo to the skillet with the sauce. Carefully toss to coat everything evenly. Let it simmer for 5-7 minutes, allowing the flavors to meld and the yong tow foo to absorb the sauce.
Serve: Garnish with chopped scallions and serve hot with steamed rice.
Chef's Notes
For a more authentic flavor, use freshly fermented black beans (douchi) if available. Ensure the tofu puffs are not cut all the way through to hold the filling better. If you prefer a spicier dish, add some sliced bird's eye chilies along with the garlic and ginger. Tips & Tricks: - Pressing the firm tofu before cubing can help it absorb more flavor and prevent it from becoming mushy. - Don't overcrowd the pan when frying the yong tow foo; cook in batches if necessary to ensure even browning. - Rinsing the fermented black beans before chopping helps to reduce their saltiness. - Adjust the cornstarch slurry amount to achieve your desired sauce consistency. - For a vegetarian version, omit the fish paste and use a firm tofu or mushroom filling instead. - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Nutrition Facts
per serving