Hakka Stuffed Tau Foo
with Black Bean Soya Sauce and Thick Curry Sauce
A traditional dish in Hakka Chinese cuisine, this dish of tofu stuffed with fish and pork is accompanied by black bean soy sauce and curry sauce for a spicy kick.
Let's start cooking!
Step 1- Stuff the tau kwa1
- Chop and mince minced pork belly and salted fish.
- In a bowl, add the minced pork and fish, fish paste, 40 g cornstarch and 1 tsp salt. Slowly add water to form a paste. Set aside.
- Slit the middle of the tau kwa to create a pocket, then fill the pocket with the stuffing.
Step 2- Deep fry the ingredients
- In a pot half filled with vegetable oil on medium heat, deep-fry the tau kwa, fish cakes, fish balls and ngoh hianguntil golden brown.
- Remove from pot and drain it on a plate lined with paper towels.
Step 3- Make the sauces
- In a small bowl, mix black bean soy sauce and 1 Tbsp water. Set aside.
- In a pot, mix the curry paste and 300 ml water.
- You may add more water if you prefer a lighter consistency, and the curry leaves.
- Boil and mix well in medium heat Reduce to a low heat for simmering, and slowly pour in the coconut milk.
- Stir well for a minute and remove from heat.
Yong tau foo in Singapore and Malaysia is commonly served with stuffed shiitake mushrooms, bitter gourds, eggplants as well as green chili.
Plate and Serve!
Place the deep-fried items in a bowl. Drizzle curry sauce over the dish, then serve with black bean sauce on the side. Serve hot!