Homemade hakka "yong tou fu' @ stuffed bean curd

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
500 g fish paste

5 pieces pressed tofu

10 red chilies

20 fried tofu puffs

1 eggplant, here

Ingredients for gravy :

3 cups water

3 shallots, roughly chopped

1 inch knob ginger, roughly smashed

1 tablespoon fermented soy bean paste

3 tablespoons vegetarian oyster sauce

1 teaspoon light soy sauce

pepper to taste


  • Firstly, clean, cut & stuffs all the ingredients with fish paste then set aside. Now, place all the gravy ingredients into a big pot and bring to boil.
  • Then switch to low heat, in another hand prepare another frying pan/wok with oil to fry all the stuffed ingredients.
  • Fry all the stuffed ingredients over low heat untill light brown and then transfer them to the gravy pot & continue boiling over low heat for about 20-30 minutes.
  • Only put in the stuffed chilies 10 mins before it's ready. Of course, other than using bean curd, tofu puffs, eggplants & chillies for stuffing. You might as well use bitter gourd, ladyfingers, mushroom and bean curd sheet (for wu xiang).


Homemade Hakka Yong Tou Fu' @ Stuffed Bean Curd, photo 1
Homemade Hakka Yong Tou Fu' @ Stuffed Bean Curd, photo 2
Homemade Hakka Yong Tou Fu' @ Stuffed Bean Curd, photo 3


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