Yong Tau Foo

Description
Originated from the Hakka dish stuffed tofu, it is originally tofu stuffed with minced pork and flavoured with salted fish. The hawker version is a creative reinvention consisting not just of stuffed tofu but a great many interesting ingredients. Minced meat has been replaced with fish paste. What's important in this dish is the soup and the sauces, the rest is up to your imagination!

Presented here is a simplified version that is fast and easy to make, this is a highly flexible dish since most ingredients are just boiled. You may replace or add your favourite ingredients to the suggested ones below.



Ingredients

 * beancurd stick (soaked or boil to soften)
 * sweet beancurd stick (deep fried)
 * deep fried pig skin (soaked and boil till soft)
 * fish/squid balls
 * firm tofu
 * bell pepper
 * kang kong

Soup:

(Japanese soup stock is an excellent replacement)
 * dried anchovies
 * soya bean (soaked for several hours)
 * spring onions
 * pepper
 * salt
 * msg

Garnish and Sauce:


 * Hoi Sin sauce
 * chillie sauce
 * sesame oil
 * sesame seed
 * spring onion

Directions
Prepare soup stock and boil pig skin and beancurd stick till soft, briefly cook the other ingredients.

To served, put various ingredients in a bowl and pour hoisin and chili sauce over, splash some sesame oil over and topped with spring onion and roasted sesame seeds. Soups to be served on the side.

Alternatively, all ingredients maybe served in the soup and the hoisin and chilli sauce served as a dip sauce.

Note:

You may create your own favourite mix of ingredients. Other ingredients that's nice for this dish include fried wonton, re-hydrated squid, tomatoes, fried aubergines and mini fried meat rolls.