(Vegan) Hakka Style Stuffed Tofu - Yong Tau Foo 釀豆腐

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Drain your evergreen original tofu, rinse and place onto some paper towel. Cover with paper towel and lightly weigh it down with a plate to press excess moisture out for about 30 mins. Use a small teaspoon to create a cavity in the centre of each tofu square by scooping out some tofu.

Step 2

Cut eggplant into coins or chunks and cut a slit but not alll the way through for the stuffing.

Step 3

Cut bitter melon into 1cm coins and scoop innards out. Create a slit in tofu puffs, okra and deseeded chilis for the filling.

Step 4

Destem your shiitake mushrooms.

Step 5

Bring a saucepan of water to the boil snd cook eggplant fand bitter melon for a minute then pat dry.

Step 6

Dust each slit or cavity of each tofu or veggie where your filling will go, generously with cornstarch, as this will prevent the filling from falling out during frying.

Step 7

Place all filling ingredients into a mixing bowl and mix well to combine.

Step 8

Place all sauce ingredients except cornstarch and water mix into a small saucepan and heat on medium heat.

Step 9

Once liquid heats up, mix the water and cornstarch together and add it in.

Step 10

Stir the sauce til it becomes a consistency you like - it will thicken very slightly as it cools so leave it slightly runnier than you want it.

Step 11

Set aside until serving.

Step 12

Fill each cavity of your tofu and veggies with some of the Yong Tau Foo filling, take care not to overfill.

Step 13

Heat an inch or so of oil in a pot, wok or large pan until 180ºC.

Step 14

Fry veggies and tofu in batches (recommend starting with the tofu as it can take a while to get crispy) until cooked through, making sure to flip the veggies for even cooking.

Step 15

Note that different veggies will have different cooking times.

Step 16

Serve with rice and plenty of the thick soy sauce and enjoy :)