Yong Tau Foo in Soy Bean Paste (Tau Cheong) Sauce

The Yong Tau Foo was from bought from "Foong Foong Yong Tau Foo Restaurant" in Ampang. I just cooked the bean paste gravy, as simple as that! 😉

Yong Tau Foo in Soy Bean Paste (Tau Cheong) Sauce

Ingredients

15 pieces assorted Yong Tau Foo  (blanched in boiling water for 2 minutes . Drain and set aside)

8 cloves garlic – minced

4-5 chilli padi – minced (add more if wants more spicy)

1 tbsp yellow soy bean paste

125 ml water

1 tbsp oil

1 tbsp white vinegar

1 tsp sugar

Method:

1) In a mortal, add minced garlic, chilli and soy bean paste. Pound into a fine paste. Heat wok with oil till hot and stir-fry pounded paste till fragrant. Add water, vinegar, sugar and bring the sauce to simmer for 3 minutes.

2) Add blanched Yong Tau Foo pieces and stir to coat them well with the sauce. Simmer over low heat for 2 minutes. Serve hot with rice.

Recipe reference from: jessiekoeyskitchen

Happy Cooking!