Hakka Stuffed Tau Foo with Black Bean Soya Sauce and Thick Curry Sauce
Hakka Stuffed Tau Foo with Black Bean Soya Sauce and Thick Curry Sauce
Enjoy this quick and easy Chinese curry tofu recipe from Heritage Food Makeover.
  • Difficulty Level Moderate
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 12 pieces Fried tau foo ( fish ball/fish cake/fried bean curd roll/small ngoh hiang)
  • Stuffing
  • 300 grams Minced Pork belly
  • 200 grams Fish paste
  • 10 grams Salt
  • 60 grams Salted fish (aged soft aged threadfin)
  • 40 grams Corn flour
  • 100 millilitres Water
  • Traditional Black bean soya sauce
  • Black bean soya sauce
  • Curry Sauce
  • 1 packet Curry paste
  • 300 millilitres Water
  • 100 millilitres Fresh coconut milk
  • Curry leave (optional)
  1. Meat Stuffing
  2. Chop and mince all ingredient except the water
  3. Slowly add water to moisten the mixture to the right consistency
  1. To Stuff the tau foo
  2. Slit on of the corner to create a pocket
  3. Using a spoon , filled up the pocket with the filling to your like
  4. Pan fried the tau foo on all side. Remove from pan and rest on a paper towel
  1. Thick Curry Sauce
  2. Mix the curry paste in a pot with the water (add more water if you prefer lighter consistency)
  3. Boil and mix well in medium heat
  4. Reduce the fire to small or light simmer, slowly add the fresh coconut milk
  5. Mix well the sauce in small fire for 1 min and off the fire
  1. Black bean soya sauce
  2. Add black bean soya sauce and water as a paste sauce
  1. Final Plating
  2. Place the stuffed tau foo on a plate
  3. Drizzled the curry sauce over the tau foo or serve the sauce on the side
  4. Drizzled the black bean sauce on to the other tau foo

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