To prepare this recipe, you just need a few simple ingredients and less than 30 minutes.
This is a dish that I make at home on a regular basis. When I lived in Penang, I would just buy the fresh young tow foo at the wet market and boil them in either bean sauce or in soups when I needed them.
We use a range of veggies such as okra, red peppers, bitter gourds, and eggplant to stuff the fish paste we buy frozen in the United States.
Colorful yong tow foo served with steamed white rice is always the final product.
Yum, yong tow foo is something I never get tired of.
I’ve already written about clay pot yong tow foo and bean sauce yong tow foo on Rasa Malaysia.
Today, my new recipe is for black bean sauce yong tow foo, a typical side dish in Cantonese dim sum joints. This is a must-have item on my dim sum bucket list every time I visit a new restaurant.
These yong tow foo with black bean sauce, straight from the dim sum cart, are always luscious, juicy, and fresh. The black bean sauce gives the meal an earthy flavor.
A little chili sauce is all that is needed to enjoy them as they are; I prefer to dip mine in it.
If you want to be creative, you can use my fish paste recipe as a reference and stuff it into fresh mushrooms, tofu skin (yuba), green and red bell peppers, etc.
There is no wrong method to prepare them. Enjoy!
What is the average number of calories in one serving?
- Each serving of this recipe contains only 360 calories.
With this recipe, what are its complementary dishes?
I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- Ayam Masak Merah (known as Chicken in Spicy Tomato Sauce)
- Penang Assam Laksa
- Asam Pedas Fish
- Malaysian Lamb Rendang
- 5 fu puffs
- 1 scallion, cut into rings
- 5 okras, top stem cut off
- Fish Paste, defrost
- 2 garlic, finely minced
- 3 dashes white pepper
- 2 tablespoons oil
- 5 red chilies
- 1 tbsp. fermented black beans (rinsed and coarsely chopped)
- 3 lives of sesame oil
- salt to taste
- 1 teaspoon sugar
- 1 dash white pepper
- 1 dash sesame oil
- 6 tablespoons water
- 1/2 teaspoon cornstarch
- Mix sesame oil and white pepper to the fish paste and taste seasoning.
- Clean and rinse the okra and red chilies. To stuff the fish paste, cut a small hole in the middle of the okra. Red chilis should have their seeds removed and a slit made down their length. Discard the outer layer of the tofu puffs before cutting them in half (but not completely broken). Set aside the Sauce Mixture after you’ve combined and stirred all of the ingredients.
- Add tofu puffs and tofu okras to a large bowl and stir in the fish paste with a fork or butter knife.
- 1 tbsp. Oil in a pan over medium-high heat Gather all of the yong tow food in one layer and lightly pan-fry the yong tow foo on both sides until the surface is slightly browned. Pan-fry the yong tow foo and serve it immediately.
- Add the remaining 1 tbsp. of oil to the pan. Sauté the garlic and fermented black beans together for a few minutes to bring out their flavors. After you can smell the black beans, add the yong tow foo to the skillet and heat through. Add the Sauce Mixture and mix thoroughly to incorporate. Scallion should be added as soon as the sauce thickens and tofu is well-coated.