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Yong Tau Foo in Black Bean Sauce

   

Black Bean Sauce Yong Tau Foo

Check Out: Claypot Recipes

Note: This was first posted in Dec 2008, now updated with new photos and improved recipe.

The humble Claypot Yong Tau Foo in Black Bean Sauce 釀豆腐 (yong tau hoo) is one of my favourite local food. Although the literal meaning of Yong Tau Foo (YTF) stands for stuffed bean curd, the name has expanded to a broader term and apply not just for stuffed bean curd, but to all kinds of ingredients stuffed with fish paste – for example, lady’s fingers (orka), bitter gourd (bitter melon), eggplant (brinjal) etc. Even ingredients which are not stuffed such as meat balls, dumplings and certain vegetables have now been associated with common YTF selections. There is a stall at the wet market near my home which sells excellent YTF, and I will not miss buying from them whenever I’m there. I usually cook a no-fuss YTF soup with noodles for a simple, fast and healthy one-dish meal. But sometimes, we are in the mood for something different, and that will be a YTF claypot dish cooked in black bean sauce. The YTF sauce coated in the home-made black bean sauce is so deliciously savoury and spicy, we usually need more rice to polish off all the sauce. If you enjoy black bean sauce, check out my spicy black bean sauce chicken recipe.

Black Bean Sauce Yong Tau Foo

                                           

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33 Responses to “Yong Tau Foo in Black Bean Sauce”

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  1. lisaiscooking — December 10, 2008 @ 12:02 am

    Looks fantastic. I’ll have to shop around to see if I can get YTF locally.

    Reply

  2. Little Corner of Mine — December 10, 2008 @ 7:10 am

    Girl, your pictures make me hungry for yong tau foo. Haven’t made it for a long time and quite miss it.

    Reply

  3. Reeni — December 10, 2008 @ 9:24 am

    What a delicious recipe! I love black bean sauce.

    Reply

  4. didally — December 10, 2008 @ 11:30 am

    I love black bean sauce too. I am now craving for some. YTF is so versatile, yeah? I cook them in miso soup. :D

    Reply

  5. Darius T. Williams — December 10, 2008 @ 12:23 pm

    I’ve never heard of this before – but wow…I’d love to sit down to some of this!

    -DTW

    Reply

  6. Rian Handayani — December 10, 2008 @ 1:53 pm

    Wow Thank you for all your effort to show how to cook this yong to fu thing to me. Hahaha. I will try this soon and tell you the result. Yummy

    Reply

  7. Marc @ NoRecipes — December 10, 2008 @ 3:10 pm

    Looks tasty. Love the 15 minute shorts icon, did you draw that?

    Reply

  8. ladyhomechef — December 10, 2008 @ 5:15 pm

    Hey noobcook, where is the stall exactly? I wanna buy them oneday if it’s not too far off. Wanna try your recipe too. =)

    Reply

  9. Ning — December 10, 2008 @ 6:24 pm

    stuffed beancurd? with what? here we have shrimp stuffed bean curd and its super yummy… :)

    Reply

  10. HoppingHammy — December 10, 2008 @ 10:08 pm

    The first photo…..omg it’s making me drool! Everything is so colorful and fresh looking.

    Oh, and I like the color combo of the green broccoli on the red plate. :XO:

    Reply

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