Homemade Hakka Yong Tau Foo (Soup and Dry Version)

Hakka Yong Tau Foo (Soup and Dry Versions)

Course: Entree, Main Course
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6 servings
Author: Marvellina
Learn hsow to make Hakka yong tau foo from scratch and can be served two ways: with soup or dry version with easy yong tau foo sweet sauce.
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  • 350 gr ground pork
  • 350 gr fish paste use store-bought fish paste or use white fish fillet and ground it up into paste
  • 1 Tbsp corn starch
  • 20 gr salted fish
  • 1 1/2 tsp salt
  • 1 Tbsp sugar
  • 2 stalks green onion finely chopped



  • 5 -6 tofu puffs
  • 1/2 large block of firm tofu if not using tofu puffs
  • 1 medium Chinese eggplant
  • 1 large bitter gourd
  • 6 okra (lady's finger)
  • 6 large shiitake mushrooms soaked until soft if using dried

Sweet sauce:

  • 1 tsp cooking oil
  • 1 tsp minced garlic
  • 1 cup water
  • 1 Tbsp ground soy bean sauce
  • 1 Tbsp hoisin sauce
  • 2 Tbsp oyster sauce
  • 1 Tbsp sugar or more to taste
  • 2 tsp cornstarch + 3 tsp water


  • 1 stalk green onions finely chopped


Preparing the soup (if serving with soup):

  • Place the chicken stock in a medium pot. Bring to a boil. Add the anchovies, soy beans, better than bouillon (if using). Bring back to a boil and then lower the heat to let it gently simmer for the next 30 minutes. Turn off the heat. Strain and discard solid. Season with salt and sugar to your taste

Prepare the sweet sauce:

  • Preheat a small sauce pan. Add cooking oil. Stir fry the minced garlic for about 30 seconds, add water, followed by ground bean sauce, hoisin sauce, oyster sauce, and sugar. Stir until the sugar is melted. Give the cornstarch solution a stir and then pour in and continue to stir until the sauce is thickened

Preparing the filling:

  • Place the filling ingredients in a food processor, except for green onion, and process into a paste. Alternatively, you can chop manually by hand until they are fine and can form a paste. Add the chopped green onion and mix again. Cover and chill in the refrigerator while you are preparing other things

Preparing the veggies:

  • Soak the dried shiitake mushroom in warm water until soft. Remove the stems. Cut the firm tofu in 6 large pieces. Use a small spoon to scoop out the middle of each piece (be careful not to tear it apart). Save the tofu that you scoop out as we will mix it into the meat paste. Use a knife to finely chop up the tofu that you scoop out (we will mix this with the meat to reduce waste). Set aside
  • Cut both ends of bitter gourd off and then slice into 1 -inch ring. Use your thumb to push out the seeds in the middle of each ring and discard the seeds. Slice the okra in half lengthwise and scoop the seeds out. Slice the eggplants into 1/2 inch pieces

Stuffing the filling:

  • Use a spoon or table knife to scoop the filling. Kinda overstuff the meat a little bit to the side and at the top, because the meat paste will shrink when you steam it and it looks nice because it fills up the hole nicely and firmly

If you choose to steam:

  • Prepare a steamer by bringing the water to a rolling boil. Place all the yong tau foo items on the steaming tray. You may need to do this in several batches as you don't want to overcrowd your steamer. Steam for about 15 minutes or until the meat is cooked through (it will change color when it cooks) and veggies are soft (but not mushy)

If you choose to deep fry:

  • Fry all the items over medium to high heat until they are cooked through. Some vegetables take a bit longer than the other to cook

Serving soup version:

  • When ready to serve, arrange pieces of yong tau foo items in a bowl. Generously ladle the hot soup over them. Garnish with green onion

Serving dry with sweet sauce:

  • Arrange pieces of yong tau foo items in a bowl. You can serve the sauce on the side or drizzle them on top of the yong tau foo. Your call!