Yong tau foo ( also spelled yong tao foo, yong tau fu, or yong tau hu yong tofu; yen tafo in Thailand) is a Hakka Chinese soup dish commonly found in China, Malaysia, Singapore and Thailand. There are also Teochew and Hokkien variations.
Yong tau foo is essentially a clear
consomme soup containing a varied selection of food items, including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or Rice vermicelli . Another variation of this dish is to serve it with gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red laksa fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.
Hakka Yong Tau Foo [ edit ]
This version consists of tofu cubes heaped with minced meat (usually pork and fish) and herbs, then fried until golden brown, or sometimes braised. Variations include usage of various condiments, including
eggplants, shiitake mushrooms, and bitter melon stuffed with the same meat paste. Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants.
See also [ edit ]