Yong tau foo

Yong tau foo(simplified Chinese:酿豆腐;traditional Chinese:釀豆腐; also spelledyong tao foo,yong tau fu,yong tau huoryong tofu;ก๋วยเตี๋ยวแคะin Thailand) is aHakka Chinese dishconsisting primarily oftofufilled withground meatmixture orfish paste. Variations on this dish feature — instead of tofu — vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as asoup dish.
It is commonly found in parts ofChina,Indonesia,Malaysia,Singapore,Thailand,Vietnam,and in cities where there are largeHakkapopulations.
TheHakka peopleinitiated a southward migration to escape conflicts inNorthern China, eventually settling inSouthern Chinaafter a series of relocations. Due to the unavailability ofwheat flourtraditionally used for makingdumplingskins during festivals, they substituted tofu. The Hakka term "Nyong," meaning the act of stuffing, gave rise to the dish known as "Yong Tau Foo," where tofu is filled with various ingredients.
Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised.Variations include usage of various condiments, includingeggplants,shiitake mushrooms, andbitter melonstuffed with the same meat paste. Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants.
Particularly in the Southeast Asian Hakka diaspora, the term "yong tau foo" is used to describe a soup dish that substitutes minced meat withfish paste. The base of the dish is various forms of tofu stuffed with fish paste, but it is now common to stuff vegetables likebitter melon,okra,chiliswith fish paste as well, and the soup can include other ingredients likefish balls,crab sticks,cuttlefish,sausages, etc.  The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl ("dry").  The dish is eaten withchopsticksand asoup spoonand can be eaten by itself or served with a bowl ofsteamed rice,noodlesorrice vermicelli.  Another variation of this dish would be to serve it withlaksagravy orcurrysauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with redfermented bean curdand distantly similar in taste toSriracha sauce, and a distinctive brownsweet bean sauceorhoisin saucefor dipping.
Yong tau foo exhibits diverse regional variations across Malaysia, with different areas offering their own unique interpretations of the dish. In theKlang Valley, particularly inAmpang, Selangor, which is situated just outsideKuala Lumpur, yong tau foo has become a signature local specialty. Ampang is often associated with the more traditional version of the dish, which features an assortment of tofu, vegetables, and fish paste, served either in a soup or dry with a variety of dipping sauces.
In contrast, the town ofTawauinSabahhas developed its own distinctive take on yong tau foo. The Tawau version is notablydeep friedand is often enjoyed withsambaland friedmee hoon, making it a popular dinner option. This fried variation is colloquially known as "yum-yum," named after the original establishment that popularised it. Beyond the yong tau foo itself, the dish is frequently accompanied by chopped fried chicken,bishop's noseand chickengizzards, adding extra flavor and texture. The Tawau-style yong tau foo has since grown in popularity, spreading to other parts of Sabah, where it has become a local delicacy.
In Thailand,yentafois a variation of yong tau foo that features a distinct pink-colored broth, created by the use offermented bean paste. This color may also be enhanced with the addition of blood or food coloring, giving the dish its unique appearance.
In Vietnam, particularly in southern regions, a similar dish known askhổ qua cà ớtis popular. It consists of fish paste, locally referred to aschả cá, which is stuffed into bitter melon, large chili peppers, fried tofu, eggplants, or tomatoes before being fried. This dish can be enjoyed on its own, dipped in a sauce, or served in a bowl with broth.