Malaysian Stuffed Tofu with Fish Paste in Clear Broth

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Yong Tau Foo is a beloved Hakka Chinese dish widely enjoyed across Malaysia, featuring cubes of tofu hollowed out and stuffed with a bouncy, seasoned fish paste. The stuffed tofu is gently pan-fried until golden, then warmed through in a light anchovy and chicken broth alongside blanched greens. Served with a sweet-savory chili sauce, it makes a comforting and protein-rich meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 4 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 980 mgSodium
• 720 mgPotassium
• 280 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the tofu and fish filling

• 4 blocks (600 g) firm white tofu, cut into 4 cm cubes
• 300 g fresh Spanish mackerel (ikan kembung) flesh, finely minced or ground twice
• 100 g ground pork
• 2 egg whites
• 2 tablespoons cornstarch
• 50 g water chestnuts, peeled and finely diced
• 2 spring onions, finely chopped
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon fine salt
• 1 teaspoon ground white pepper

For the clear broth and greens

• 1.5 L homemade chicken stock
• 15 g dried anchovies (ikan bilis), rinsed and heads removed
• 3 cloves garlic, lightly smashed
• 1 tablespoon light soy sauce
• 1 teaspoon ground white pepper, plus more to taste
• 400 g bok choy or choy sum, trimmed and washed
• Fine salt, to taste

For shallow frying and serving

• 3 tablespoons vegetable oil
• Sweet chili sauce or homemade chili-garlic sauce, for dipping

Directions

1. Cut each tofu cube in half horizontally to make two shorter blocks. Using a small teaspoon, carefully scoop out the center of each block to create a cavity, leaving roughly 5 mm of tofu on all sides. Pat the hollowed tofu dry with paper towels and set aside.
2. Prepare the fish paste: combine the minced mackerel, ground pork, egg whites, cornstarch, water chestnuts, spring onions, soy sauce, sesame oil, salt, and white pepper in a mixing bowl. Stir briskly in one direction for 5 to 7 minutes until the mixture becomes sticky, pale, and holds its shape when scooped.
3. Fill each tofu cavity generously with the fish paste, mounding it slightly on top and smoothing the surface with a wet finger.
4. Heat the vegetable oil in a non-stick pan over medium heat. Place the stuffed tofu paste-side down and fry for 2 to 3 minutes until the fish topping turns golden and set. Carefully flip and cook the tofu side for 1 minute to lightly seal. Transfer to a plate.
5. Meanwhile, make the broth: combine chicken stock, anchovies, and garlic in a pot and bring to a boil. Reduce the heat and simmer for 15 minutes, then season with soy sauce, white pepper, and salt to taste. Strain out the anchovies and garlic.
6. Blanch the bok choy in the simmering broth for 1 to 2 minutes until just tender, then lift out and divide among 4 serving bowls.
7. Gently lower the pan-fried stuffed tofu into the broth and simmer for 3 to 4 minutes to warm through and absorb flavor.
8. Ladle the hot broth over the greens and tofu in each bowl, then serve immediately with sweet chili sauce on the side for dipping.

Cook’s Notes

• Choose very fresh, firm white-fleshed fish like Spanish mackerel and chill the flesh thoroughly before mincing for the bounciest paste.
• Hollow the tofu gently with a small teaspoon; if a piece cracks, simply press it back together and continue, the fish paste will seal any small gaps.
• For a crispier texture, swap the pan-fry step for a 3-minute deep-fry at 175 °C until the fish topping is golden.
• The broth can be prepared a day ahead and stored in the refrigerator; reheat and skim off any solidified fat before serving.
• Leftover stuffed tofu reheats well in broth but is best eaten the same day for optimal texture.

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