Yong Tau Foo

🔥 Prep

• Rinse the 4 pcs tofu, pat dry, and cut each block into 2 equal halves to create pockets, keeping each piece about 2 cm thick.
• Using a small spoon, carefully scoop out the center of each tofu half to form a cavity, reserving the scooped tofu for later use if desired.
• Peel the 1 pcs bitter gourd, slice it lengthwise into 4 equal strips, then remove the seeds and white pith, leaving a 1‑cm thick wall for stuffing.
• Trim the ends of the 4 pcs okra, wash, and make a shallow slit lengthwise on each pod to create a pocket.
• Remove the stems from the 4 pcs chili, slice each chili lengthwise, and discard seeds if less heat is preferred; keep the chili halves whole for stuffing.
• In a bowl, combine the 200 g fish paste with 1 tsp soy sauce, ½ tsp sugar, and a pinch of white pepper; mix until smooth and set aside.

🔥 Cook

• 1. Stuff each tofu pocket, bitter gourd strip, okra pod, and chili half with the seasoned fish paste, pressing gently to fill without bursting the vegetables.
• 2. Arrange the stuffed items in a single layer in a deep skillet or saucepan; pour in the 500 ml chicken stock, ensuring the liquid just covers the ingredients.
• 3. Bring the stock to a rolling boil over high heat, then reduce to a gentle simmer (low heat) and cover.
• 4. Simmer for 12–15 minutes, turning the pieces occasionally, until the fish paste is cooked through and the tofu is heated throughout.
• 5. Taste the broth and adjust seasoning with ½ tsp salt or a splash of light soy sauce if needed; simmer uncovered for an additional 2 minutes to concentrate flavors.
• 6. Remove the skillet from heat; using a slotted spoon, transfer the stuffed tofu and vegetables to a serving dish, ladling some hot broth over them.

🔥 Serve

• Garnish with chopped spring onions, fresh cilantro, and a drizzle of chili oil or sambal for extra kick.
• Serve hot with steamed jasmine rice or noodles, accompanied by a side of clear soup or a simple cucumber salad.
• Provide small bowls of soy sauce, vinegar with chopped chili, and lime wedges on the side for dipping.