Yong Tau Fu (酿豆腐)


I like dou fu (in Mandarin) puff but T does not like it that much, whenever I buy a pack of dou fu puff I have to think how to finish it before its expiry date. This time I made some yong tau fu with the ingredients available on hand, not many things though. For this steamed version, I steamed them for 15 minutes. I am sure they taste better if deep-fry, but... will be oily.

This recipe makes about 2-3 cups of filling, should be enough for 4 servings. The leftover filling can be made into patties, simply coat ½ tbsp of the filling in the bread crumbs and deep-fry it. T loved those patties.


  • 300g mince (pork, chicken or beef)
  • 150g regular dou fu
  • 1 egg
  • 1 clove garlic, minced
  • ¼ cup chopped spring onion or coriander
  • ¼ cup chopped carrot
  • 1 tsp sesame oil
  • 1 tbsp corn flour
  • ½ tbsp oyster sauce
  • 1 tsp ground white pepper
  • Salt to taste


  1. Bring together all ingredients in a medium mixing bowl. Stir in one direction until all ingredients is combined and dou fu is mashed. The well mixed paste should be smooth and gluey.
  2. Keep in the fridge for about 30 minutes before use, so it will firm up a little and make it easier for stuffing.

I do not have the measurement for the dipping sauce, I made my sauce with:

  • Hoisin sauce (main ingredient)
  • Dark soy sauce
  • Oyster sauce
  • Hot bean paste
  • Sesame oil
  • Water
  • Pinch of salt
  • Toasted sesame

Comments :

7 comments to “Yong Tau Fu (酿豆腐)”
Mat Gebu said...

wahh...ada projek baru laaa!!!!...mesti cuba nie....Sky. u sejak2 ada "kawan"...selalu keluar resipi canggih laa....

Paw Paw said...

Very nice..just like store bought. Those steamer reminds me of 'Kum Fook' @ hay market...heard the place has changed it's name.

zaliana said...

err sky..tumpang tanya resipinyer dok kat mana ekk? :)

Lydia said...

mat... kawan siapa tu?? resepi yong tau fu canggih ke?

paw paw: where are you living now? I dont remember the name of that chinese restaurant at hay market, but i remember their dim sum was good. always lots of ppl lining up...

zaliana: resepinya duduk kat otak i... semalam bawa gi tidur sekali. hahahaha

Mat Gebu said...

Canggih laa. bagi i yg tak pernah cuba ni....alahh "kawan" yg masih tak nampak lagi tuuu!! ((baby..lahhh)))

Lydia said...

Mat, i ingat u dah pernah masak YTF. ok... since u belum pernah try ni, i bagi cadangan sikit...
YTF boleh buat dgn cili, terung, bendi, cendawan, capsicum, peria, fucuk (lembutkan, sandwichkan filling pastu goreng), taufu, taufu puff... etc...
>> kat dim sum restaurant sini ada jual terung sumbat dgn fishpaste (potong 1" korek tengah2 dia n sumbat dgn fishpaste), pastu fishpaste part coat with breadcrumb then goreng... sedap sgt... tp berminyak lah. pacik tak boleh makan banyak2.

selalu orang buat YTF dgn fish paste, sy buat dgn meat+taufu... klu buat dgn daging je pun ok, tapi texture dia tak selembut yg dah campur dgn taufu.

Anonymous said...

YTF is Hakka in origin

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