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Malaysian Recipe : Hakka Yong Tau Foo


  • 10 pieces of semi-soft white tofu

For the broth:

  • 100g soy sauce
  • 1/5 liter water or chicken stock
  • 1/8 tsp salt
  • 1/8 tsp pepper

Filling paste:

  • 300g minced pork
  • 200g minced prawn
  • 75g salted Tenggiri fish
  • 1 large egg, beaten lightly
  • 1 tbsp oyster sauce
  • ½ tbsp sesame oil
  • ½ tsp pepper


  1. Soak the soy beans for an hour.
  2. Bring the soy beans, water/stock and salt to a boil.
  3. Boil for 40 minutes or until beans are soft. Remove from fire.
  4. Mix together the filling ingredients to form a paste.
  5. Cut the tofu into half. With the tip of a sharp knife, make a slit in the middle of the tofu half to form a pocket.
  6. Fill it with the paste. Smoothen the top by pressing with a wet metal spoon.
  7. Heat 4 tbsp oil in a pan to sear the tofu pocket until lightly brown.
  8. Add the tofu into the soy bean soup and bring to a quick boil before serving.

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Last Modified: 11/28/11.