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.
When cooking the yong tau foo (ytf) pieces, note that cooking time will vary for different types of ytf. For example, the thinner slices will cook faster, so take them out earlier as they are cooked.
Prep Time: 15 mins
Cook Time: 12 mins