300 g of fish paste(can get from wet market)
1 bitter guard
8 lady fingers
4 white tofu
1 medium egg plant
( can use other veggies that you like red and green chili)
1tsp bean paste
1tsp chopped garlic
1tsp chopped red chili
2 tbs cooking oil
1/2 tsp dark soy sauce
1/2 tsp sugar
1tsp light soy sauce
1tsp corn flour
1/2 bowl water
1 stalk of spring onion(chopped)
These are the veggies and tofu that I had bought this morning.
As usual, wash the vegetables then soak in home made garbage enzyme for about 40 minutes. Cut the bitter guard and the egg plant in such way that we can stuff in the fish paste . Split open the lady fingers and scrape out the seeds. Halved the tofu and use a spoon to scrape out the internal of the tofu, the residue can be added in to the fish paste, mix well.
These tofu and vegetables are ready for the fish paste stuffing
Use a butter knife to take some of the fish paste and fill up the tofu, lady fingers, bitter guard and the egg plant slices.
Place the stuffed veggies into a plate and steam for 8 minutes. You may also like to deep fry all these, but I prefer the steaming and serve with a bean paste sauce.
Heat up a wok then fry the chopped garlic and the bean paste until fragrant. Pour in half of the water, let it boil. Slowly put in the stuffed veggies into to the wok. Simmer for about 3 minutes. Add in the dark soy sauce and sugar. Mix the corn flour, light soy sauce in the remaining water, pour into the wok slowly and mix well and off the fire. Serve hot with the sprinkle of chopped spring onion and chopped red chili.
This is my home made yong tau foo.