Easy Yong Tofu / Stuffed Tofu (釀豆腐)

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Yong Tofu or Yong Tau Fu (釀豆腐) is a Chinese dish originated from Hakka cuisine. It is a soup dish uses tofu and a variety of vegetables to stuff with meat paste mixture of fish and pork. The dish originally uses tofu for stuffing, therefore it is called Yong Tofu,  which literally means “stuffed bean curd”. Ever since Yong Tofu gained its popularity, a variety of vegetables are used for stuffing such as the bitter gourd, green or red chilies, eggplant, okra and etc. Thus the name of Yong Tofu has been used to all foods prepared in such method.

The last time we prepared the dish was last year, when Sam made a big whole pot of Yong Tofu for New Year celebration, we ate that for lunch and dinner for a couple of days. This time we were so lucky as my good Hakka friend Heidi decided to make Yong Tofu for our small gathering a few weeks ago.  She mentioned that her mum makes traditional style Hakka Yong Tofu, she will buy fresh fish from the market and hand chop the fish into fresh and smoother texture. Also she will have to chop and beat the ground pork so they are smooth and juicy to combine well.

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