My mother taught me this dish and it is a little different from the usual hakka yong taufu as the sauce is made from taucheo (fermented soya beans) .....the hakka yong taufu is usually served in a soup with noodles or rice .....we eat our yong taufu with rice....The vegetables are stuffed with fish paste such as brinjal , bittergourd, red chillies and lady's fingers (okra)...firm tofu are used too....I had learned this dish from my mum and my whole family loves it whenever I make it....it reminds me of my mother's cooking and my home country too......enjoy......cooking this dish......I had made this dish with some local vegetables such as zucchini and brinjal .....
Hakka Yong Taufu
Ingredients :
16 oz sole - minced
1 zucchini - cut into round circles about 1 inch thick
1 brinjal - cut into 2 inch diagonally
4 pieces firm tofu - cut into 2 triangles
2 tbsps taucheo (fermented soya sauce)
1 tsp sugar
1/2 tsp salt
1 tbsp olive oil
2 tbsps corn flour
1/4 cup water
Method :
Minced the sole in a blender till smooth like paste.Put some salt and black pepper into the fish and set aside. Cut the zucchini into 1 inch round circles and cut the centre away leaving a hole in the centre like a ring. Cut the brinjal diagonally into 2 inches pieces and cut a small slit in the centre. Cut the firm tofu into 2 small triangles and cut a small slit in the centre of the triangles to stuff the fish paste.
Stuff all the diagonal brinjal pieces , zucchini circles and the triangle tofu pieces with the fish paste. Then heat a frying pan on medium heat and add some olive oil. Fry the stuffed vegetables and tofu pieces till slightly brown and fragrant.Heat the same frying pan, add the chopped shallots and garlic and fry till fragrant. Add the taucheo and fry for about 2 minutes before adding the stuffed vegetables and tofu pieces. Fry for about 5 minutes and simmer for about 15 minutes. Add the corn flour and water mixture to thicken the sauce.
Serve hot with some rice or noodles.
Hakka Yong Taufu
