Yong tau foo

Yong tau foo soup (right) with noodles
Type	Main course,soup
Place of origin	China
Main ingredients	Tofu, meat paste (fish andground meat)
Media: 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 hu oryong tofu;ก๋วยเตี๋ยวแคะ in Thailand) is aHakka Chinese dish consisting primarily oftofu filled withground meat mixture 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,^[1] and in cities where there are largeHakka populations.^[2]

TheHakka people initiated a southward migration to escape conflicts inNorthern China, eventually settling inSouthern China after a series of relocations. Due to the unavailability ofwheat flour traditionally used for makingdumpling skins 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.^{[citation needed]} Variations include usage of various condiments, includingeggplants,shiitake mushrooms, andbitter melon stuffed 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.^[3]

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,chilis with 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 withchopsticks and asoup spoon and can be eaten by itself or served with a bowl ofsteamed rice,noodles orrice vermicelli. Another variation of this dish would be to serve it withlaksa gravy orcurry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with redfermented bean curd and distantly similar in taste toSriracha sauce, and a distinctive brownsweet bean sauce orhoisin sauce for dipping.^[2]

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 ofTawau inSabah has developed its own distinctive take on yong tau foo. The Tawau version is notablydeep fried and is often enjoyed withsambal and 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 nose and 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,yentafo is 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.^[4]

In Vietnam, particularly in southern regions, a similar dish known askhổ qua cà ớt is popular. It consists of fish paste, locally referred to as chả 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.^[1]

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  Traditional braised yong tau foo
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  Hakka yong tau foo served with brown sweet bean sauce
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  A "buffet" selection of ingredients for yong tau foo in Malaysia
• 
  A bowl of Thaiyentafo

• List of Chinese soups
• List of soups
• List of tofu dishes

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