Stuffed vegetables in umami broth – Yong Tau Foo ‘酿豆腐’😋
Happy Saturday, friends🤗. Hope you have something fun planned for the long weekend. Today, I am sharing a delicious dish made using different vegetables & stuffed with tofu paste. A simple paste, but once stuffed in the vegetables & fried, it turns into a flavorful dish.🤩 You can serve them with broth, braise in sauce or as-is. I simmered mine in a savory umami broth😉
Recipe (yields 3 servings)
~ 1 pack of firm tofu, drain well & refrigerate overnight
~ pinch of salt, a few shakes of white pepper, tapioca starch
~ oil for frying
🍃Veggies – adjust the quantity & variety to your preference (check stories on how to prepare them):
~ 1 small Japanese eggplant – cut into 1 inch thick, & make a slit in the middle
~ 1 small bitter melon – cut into 1 inch thick rings, remove seeds & spongy flesh
~ 5 okras, make a slit in the middle (kept the seeds)
~ 3 green & 6 red jalapeños – halved, seeds removed
~ 1 small sheet of beancurd skin – if dried, soften before use
🍃Soup ingredients: 2 cups veggie stock, 1 teaspoon fried shallots, few shakes of white pepper, salt to taste & handful of chopped scallions
✔️Place well drained tofu in a high speed blender & blend tofu into a fine paste. This is the crucial step to get the texture. Season with salt & white pepper.
✔️Rub some tapioca starch on the inner layer of the veggies, the part you will insert the stuffing. Then, using a small spoon, stuff veggies with tofu mixture. For beancurd skin, spread tofu mixture in between two layers and pinch to seal all edges.
✔️Prepare a small saucepan with oil, & fry stuffed veggies & beancurd skin until golden brown. (Fried my bitter melon last). Drain excess oil on a paper towel.
✔️Bring soup to boil, add in stuffed veggies & let simmer for 2 minutes. Serve warm with rice and pair with Hoisin & chili sauce. Enjoy🥰
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