What is yong tau foo?

yong tau foo is food from China that is consumed throughout the country and Southeast Asia. The name is translated as "filled bean cottage cheese", although it is generally used to describe any vegetables that have been stuffed and cooked. At the cost of yong tau foo can be fish paste, pork and fish paste or seafood such as shrimp that were puree and mixed with ground pork. Padded vegetables can be cooked in different ways, including cooking in a flavored broth, steamed or even a fried pan. The finished Yong Tau Foo can be served as a soup with a cooking broth, individually on a plate with a broth to the side, or with a dipping of sauces such as hoisin sauce or spicy sambal

The earliest recipes were a combination of pork and other seafood that were created into a paste. Later derivative bowl Simptento process was used using commercially available fish paste or fish trap powderu to make a filling. Chefs who do not use premade paste commonly use mackerel or combination of mackerel and pork in stuffing. Soy sauce, sesame oil, salt and pepper are generally the only flavors added to the stuffing.

Most recipes include chili peppers, octures and bitter pumps as the main stuffed vegetables, although other types can be used - such as eggplant, mushrooms, zucchini or tomatoes. The vegetables are either filled with filling and then cooked or chopped into small medallions after filling and then cooked to create more pieces of bite size. Depending on the amount of filling and size of the cavity used in the vegetables, the fill density can play a role in how the vegetables are ready to ensure that everything is thoroughly cooked.

In almost all Yong Tau Foo recipes, tofu is included as a stuffed object in a bowl. They can be tofu squares that have a slot on the side or it may be fried tofu skin,that rolls with the filling inside. Almost all varieties can be used, including fermented and inflated tofu. In the areas of Malaysia is Yong Tau Foo that is most often served