🇲🇾 Malaysia · Food
Yong Tau Foo
By eatmundo · August 4, 2026
🇲🇾 MYA beloved Hakka-Malaysian dish featuring tofu stuffed with a savory fish paste filling. It is then pan-seared or boiled and served in a light, fragrant broth or with a spicy dipping sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 400g of firm tofu into 2-inch triangles or squares.
- 2
Use a small knife to carefully scoop out a portion of the center of each tofu piece to create a small pocket.
- 3
In a bowl, season 200g of fish paste with 1/2 tsp salt, 1/4 tsp white pepper, and 1 tsp sesame oil.
- 4
Generously stuff each tofu pocket with the fish paste mixture using a small spoon.
- 5
Heat 200ml of vegetable oil in a pan over medium heat.
- 6
Place the stuffed tofu pieces in the hot oil, fish-side down first, and sear for 3 minutes until golden brown.
- 7
Flip and sear the other sides for another 2 minutes until the tofu is firm and the fish paste is fully cooked through.
- 8
Drain on paper towels and serve immediately with a mixture of soy sauce and chili for dipping.
Frequently Asked Questions
What type of tofu is best?+
Use firm or extra-firm tofu, as silken tofu will break apart during the stuffing and searing process.
Can I use other fillings?+
Yes, you can mix minced pork with the fish paste for a richer flavor, but pure fish paste is the most traditional approach.
Is frying the only way to cook it?+
Traditionally, it can also be steamed or boiled in a clear vegetable broth; frying just provides a more appetizing texture.
Why does my fish paste fall out?+
Ensure you pat the tofu dry with a towel before stuffing to help the fish paste adhere better to the interior surface.
🇲🇾 MY
