Yong Tau Foo

Method

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1. Chop the fish to a paste and mix it with the pork, cornflour, salt, white pepper, soy sauce, sesame oil and cold water.

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2. Pick up the paste and throw it back against the side of the bowl 25 times, until it is visibly elastic and sticky.

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3. Fold in the spring onions and coriander.

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4. Hollow a pocket in each tofu triangle and dust the inside of every vegetable cavity with cornflour.

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5. Pack the filling into the tofu, peppers, aubergine pockets and chillies, mounding it slightly.

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6. Fry the stuffed pieces filling side down in the oil 3 minutes, until the paste is browned and sealed, then turn and fry 2 minutes more.

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7. Bring the stock to a simmer with the ginger, soy sauce and salt.

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8. Lower the fried pieces into the broth and simmer 12 minutes, until cooked through.

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9. Serve in bowls with the broth, scattered with spring onion, and chilli oil on the side.

   Mark done

Chef’s Tips

• Throw the paste against the bowl 25 times. That is the spring.
• Cornflour inside every cavity so the filling grips.
• Fry the filling side first to seal it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed rice
• Chilli oil
• Blanched greens

Storage & Reheating

Refrigerated for 3 days in the broth. Freezes 2 months before simmering.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.