Name: Homemade Yong Tau Foo 酿豆腐
Cook time: 2 h
Ingredients: 250g minced pork; 250g mackerel fillet; Ground pepper; 1 tsp soy sauce; 1 tsp of cornflour; ½ tsp salt; 2 tbsp water; 2pc white tofu; 2pc fried tofu; 4 ladies’ fingers; 2 eggplant; 1 bitter gourd; 4 tbsp oil; 2 tsp minced scallion; 3 cloves of garlic (mince it); 1 tsp soy sauce; 1 tsp minced bean paste / taucu; 1 small bowl of water; 1 tsp cornflour; ½ tsp sugar

把猪肉加入鱼肉做成馅料的酿豆腐，经过煎炸后，口感非常好。再配以豆瓣酱勾出的芡汁，好吃程度？87分不能再高分啦！

分量： 3 - 4人份 
需时： 2小时

材料A：
上肉绞肉 – 250克
马鲛鱼肉 – 250克 （剁碎至胶状）
胡椒粉 – 少许
酱油 - 1茶匙
粟粉 – 1茶匙
盐 – 半茶匙
水– 2汤匙

材料B：
白豆腐 - 2 块 
炸豆腐 - 2 块
洋角豆 - 4 条
茄子 -  2条
苦瓜 - 1条

材料C：
油 - 4 汤匙
葱花 – 1茶匙

芡汁材料:
蒜 - 3瓣 (剁碎）
酱油 - 1茶匙
豆瓣酱 - 1茶匙 （原粒状的）
水 - 1小碗
粟粉 – 1茶匙
糖 - ½  茶匙

准备功夫：
1. 豆腐对半切，中间开个洞
2. 洋角豆去头尾，中间割1刀，去籽
3. 茄子去头，斜切大段，中间割1刀
4. 苦瓜切厚圈，去籽
5. 把材料A混合搅拌至起胶，再酿入材料B

煮法：
1. 烧热锅加油
2. 把酿好的材料放入锅 (馅料面向下)，煎至金黄色，上碟
3. 把蒜末倒入锅，爆至金黄色，下其它芡汁材料，煮沸调味至自己喜好
4. 起锅，加在煎好的酿料
5. 晒上葱花，完成

* 小提士：
1. 肉的比例可跟自己喜好。鱼肉多的话，馅料口感会比较滑爽弹牙
2. 也可把材料A的盐水和酱油换成梅香咸鱼（20克-30克，煎香），也就成了客家酿豆腐

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Homemade Yong Tau Foo 酿豆腐

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Cooking time

hours

Adding & mixing pork to the fish paste of YTF? It’s a big YES for me, how about you?

Ingredients

Ingredients (Set A):
250g minced pork
250g mackerel fillet
Ground pepper
1 tsp soy sauce
1 tsp of cornflour
½ tsp salt
2 tbsp water
Ingredients (Set B):
2pc white tofu
2pc fried tofu
4 ladies’ fingers
2 eggplant
1 bitter gourd
Ingredients (Set C):
4 tbsp oil
2 tsp minced scallion
Gravy Ingredients:
3 cloves of garlic (mince it)
1 tsp soy sauce
1 tsp minced bean paste / taucu
1 small bowl of water
1 tsp cornflour
½ tsp sugar

Instructions

Preparations:
Cut tofu into half and make a hole for paste later
Cut ladies’ fingers in the middle and remove the seeds
Remove the head of eggplant, cut into pieces and leave a cut in the middle
Cut bitter gourd into pieces, remove the seeds
Mix all the ingredients stated in Set A above and stuff the paste into the vegetables in Set B above
Steps:
Heat the wok with oil
Add in the stuffed vegetables (with paste facing the wok), fry until it turns golden brown, set it aside
Add in the minced garlic and saute until golden brown, add in other ingredients of gravy (sauce) and season it according to your own preference
Add the gravy to the items fried earlier
Garnish with minced scallion, it’s done!

Recipe Video

Notes

You can adjust the ratio of meat (pork vs fillet) to your own preference
You can also substitute the salt, water, soy sauce in Set A with Mei Xiang salted fish (20 ~ 30g, sauted) and this becomes Hakka Yong Tau Foo

酿豆腐 Homemade Yong Tau Foo