Black Bean Sauce Yong Tau Foo
Note: First posted in Dec 2008, now updated with new photos and improved recipe.
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This Yong Tau Foo in Black Bean Sauce is a homely Chinese dish. The yong tau foo (abbreviated to “YTF” in this article) pieces cooked in a savoury black bean sauce is something different from the usual YTF soup one usually have at home. This dish is so deliciously savoury and spicy that we always eat more rice to polish off all the sauce. It is entirely optional, but cooking and serving this dish in a claypot makes this dish extra special.
More about “Yong Tau Foo” (釀豆腐). It literally stands for “stuffed bean curd”, but now the name has expanded to a broader term and apply to all kinds of ingredients stuffed with fish paste – for example, lady’s fingers, bitter gourd and eggplant. Even ingredients which are not stuffed such as meat balls, dumplings and certain vegetables have now been associated with common YTF selections. To me, the YTF sold at the wet markets are superior to the ones at the supermarket, so I will not miss buying them to cook this dish whenever I have a chance.
May I know your fermented black beans are sold in bottle or small little pack dried without liquid?
Hi Pat, I bought mine at NTUC, it’s in a bottle and they are dried, no liquid.
Found a photo for you https://noobcook.com/wp-content/uploads/thumbnails//taucheo.jpg