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

Black Bean Sauce Yong Tau Foo

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.

Serves: 2

Prep Time: 15 mins

Cook Time: 12 mins

Ingredients

  • 350g yong tau foo (about 15 pieces or so)
  • 1 tbsp cooking oil
  • 2 tsp fermented black beans rinsed, patted dry, mashed slightly with fork
  • 3 cloves garlic minced
  • 2 chilli padi sliced
  • 1 tsp hot bean sauce/la dou ban jiang (辣豆瓣酱)
  • 1 tbsp oyster sauce
  • 1/4 cup water
  • cornstarch solution (1 tsp cornstarch mix with 2 tsp water)

Directions

  1. Cook yong tau foo pieces in boiling water for about 2 minutes. Drain and set aside.
  2. Heat oil in claypot or wok and stir fry fermented black beans, garlic and chilli until fragrant.
  3. Add spicy bean sauce, oyster sauce and water to the casserole, stir evenly to form a paste.
  4. Add the blanched yong tau foo pieces and stir to coat them well in the sauce. Thicken the sauce with cornstarch solution.

Noob Cook Tips

  1. For a cheaters, no-fuss version, you can use store-bought sauce such as Lee Kum Kee spicy black bean sauce. I personally prefer home-made version as you can tweak the sauce to your liking.
  2. For best results, cook and serve this dish in a claypot.