Claypot Yong Tau Foo in Taucheo Chilli
My mum makes a superb and incredibly easy taucheo chilli sauce with only 3 basic ingredients – garlic, chilli padi and taucheo (soy bean paste/ 豆酱). Besides using it in my steamed flower crabs recipe, my other favourite use of this taucheo chilli is to cook it in claypot with yong tau foo, and it’s simply so delicious that I will finish all that savoury and spicy sauce with extra helpings of rice. This is certainly another of my favourite everyday home-styled dish (家常菜). I love cooking with yong tau foo (niang dou fu/酿豆腐) as they provides a lot of food variety in one dish – definitely a well-balanced and healthy dish in under 30 minutes. All I need to cook to go with this dish is steamed rice. For best results, cook this dish in a claypot though you can also use a regular wok or pan.
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Claypot Yong Tau Foo in Taucheo Chilli Recipe
- Serves: 2
- Prep: 10 mins
- Cook: 10 mins
For best results, cook this dish in a claypot though you can also use a regular wok or pan.
- 350 grams yong tau foo about 15 pieces or so
- 1 tbsp cooking oil
- 8 garlic cloves peeled
- 4 chilli padi (bird’s eye chili) adjust to taste
- 1 tbsp taucheo (soy bean paste/ 豆酱)
- 1/2 cup water
- Cook yong tau foo pieces in boiling water for about 2 minutes. Drain and set aside.
- Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
- Heat oil in claypot or wok, and stir fry taucheo paste prepared in step 2 until fragrant, about 1 minute.
- Add water; bring the sauce to a simmer. Add the blanched yong tau foo pieces and stir to coat them well in the sauce.
(Get more photos, cooking notes and ingredient list on page 2)
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