Black Bean Sauce Yong Tow Foo

Name: Black Bean Sauce Yong Tow Foo
Total time: 30 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 300 g fish paste, defrosted; 3 dash sesame oil (for seasoning fish paste); 3 dash white pepper (for seasoning fish paste); 5 piece okra, top stem cut off; 5 piece red chilies; 5 piece tofu puffs; 2 tbsp oil; 2 clove garlic, finely minced; 1 tbsp fermented black beans, rinsed and coarsely chopped; 1 stalk scallion, cut into rings; 6 tbsp water; 0.5 tsp cornstarch; 1 tsp sugar; 0.25 tsp salt; 1 dash white pepper (for sauce); 1 dash sesame oil (for sauce)

A Hakka-style Yong Tow Foo made with okra, red chilies, and tofu puffs stuffed with seasoned fish paste, pan-fried, then tossed in a savory fermented black bean sauce.

30 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

340

Calories

26g

Protein

18g

Carbs

19g

Fat

Scale recipe

2 servings

Original recipe

Ingredients16 items

Produce

🫛okra, top stem cut off5 piece

🌶️red chilies5 piece

🧄garlic, finely minced2 clove

🌿scallion, cut into rings1 stalk

Seafood

🐟fish paste, defrosted300 g

Pantry

🛢️sesame oil (for seasoning fish paste)3 dash

🧊tofu puffs5 piece

🛢️oil2 tbsp

🫘fermented black beans, rinsed and coarsely chopped1 tbsp

🌽cornstarch½ tsp

🍬sugar1 tsp

🛢️sesame oil (for sauce)1 dash

Spices

🧂white pepper (for seasoning fish paste)3 dash

🧂salt¼ tsp

🧂white pepper (for sauce)1 dash

Other

💧water6 tbsp

Instructions

1
Add the sesame oil and white pepper to the fish paste.
2
Stir the fish paste mixture well until evenly combined.
3
Clean and rinse the okra and red chilies.
4
Cut a slit down the middle of each okra to create an opening for stuffing with fish paste.
5
Cut a slit down the middle of each red chili and remove the seeds.
6
Cut the tofu puffs open in the middle, without slicing all the way through, to form a pocket for stuffing.
7
In a small bowl, combine the sauce mixture: water, cornstarch, sugar, salt, a dash of white pepper, and a dash of sesame oil. Stir well and set aside.
8
Using a butter knife, stuff the seasoned fish paste into the slit okra.
9
Stuff the fish paste into the red chilies.
10
Stuff the fish paste into the tofu puffs.
11
Heat a skillet over medium heat and add 1 tablespoon of the oil.
12
Once the oil is hot, arrange the stuffed okra, chilies, and tofu puffs in a single layer in the skillet.
13
Lightly pan-fry on both sides until the surfaces are slightly browned.
14
Transfer the pan-fried yong tow foo to a plate and set aside.
15
Add the remaining 1 tablespoon of oil to the same skillet.
16
Add the garlic and stir-fry until aromatic.
17
Add the fermented black beans and stir-fry until fragrant.
18
Return the pan-fried yong tow foo to the skillet.
19
Pour in the sauce mixture and stir to coat the yong tow foo.
20
Cook until the sauce thickens and the yong tow foo is nicely coated.
21
Add the scallion and toss briefly to combine.
22
Dish out and serve immediately while hot.

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CuisineMalaysian