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Name: Authentic Yong Tau Foo Recipe
Prep time: 60 min
Cook time: 30 min
Yield: 4
Cuisine: Singapore
Ingredients: *For the Fish Paste (Sambal):**; 400g white fish meat (mackerel or wolf herring), skinless and boneless; 200g pork fat, chilled (or 150g fish belly); 1 teaspoon salt; 1/2 teaspoon white pepper; 1 teaspoon sesame oil; 2 tablespoons cornstarch; 2 tablespoons water; 1 egg white; *For the Vegetables and Tofu:**; 1 large firm tofu block (about 400g); 6-8 pieces of okra (lady's fingers); 1 large Chinese eggplant; 2 large bitter gourds; 2 large green chilies (optional); 100g fish balls (store-bought or homemade); 100g fish cakes (sliced); *For the Clear Broth:**; 5 liters water or chicken stock; 6 dried scallops (soaked for 30 minutes); 1 piece dried cuttlefish (about 10g), lightly toasted; 4 cloves garlic, lightly smashed; 1 inch ginger, sliced; 1 teaspoon white peppercorns, lightly crushed; 1 tablespoon soy sauce; 1 teaspoon salt (or to taste); 1 teaspoon sugar; *For Frying (Alternative to Broth):**; Vegetable oil for deep frying; *For the Dipping Sauce (Sambal Belacan):**

Yong Tau Foo

🇸🇬 Singapore

Southeast Asia

A dish with tofu and assorted vegetables, often stuffed with fish paste, served in a clear broth or with a flavorful sauce.

Vegetarian

Soup

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