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← Older revision		Revision as of 20:55, 24 September 2026
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	== See also ==		== See also ==
			* [[Stuffed Chili Peppers]]
	* [[Stuffed Bitter Melon]]		* [[Stuffed Bitter Melon]]

Admin: [CFWK] Link new dishes

2026-09-24T05:02:45Z

[CFWK] Link new dishes

← Older revision		Revision as of 13:02, 24 September 2026
Line 36:		Line 36:

	== See also ==		== See also ==
			* [[Stuffed Bitter Melon]]

	* [[Guangdong Food]]		* [[Guangdong Food]]

Admin: [CFWK] Create dish page (Infobox + Commons)

2026-09-23T16:40:20Z

[CFWK] Create dish page (Infobox + Commons)

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{{#seo:
|title=Yong Tau Foo (酿豆腐) - Chinese Food Wiki
|keywords=Yong Tau Foo,酿豆腐,釀豆腐,Hakka,Guangdong Food,stuffed tofu
|description=Yong Tau Foo (酿豆腐) is Hakka stuffed tofu and vegetables filled with fish or meat paste, also popular in Southeast Asian Chinese food courts.
}}

{{Infobox chinese food
| image = Yong Tau Foo.jpg
| caption = Yong Tau Foo
| alternate_name = Yong tau fu; stuffed tofu; Hakka stuffed tofu and vegetables
| pinyin = Niàng dòufu
| type = Stuffed tofu and vegetables
| course = Main / soup or dry mixed plate
| country = China
| region = Hakka cuisine (Guangdong Dongjiang); widely adapted in Malaysia, Singapore, and overseas Chinese food courts
| other = Fish-paste–stuffed tofu and veg — Hakka classic; Southeast Asian yong tau foo stalls are a diaspora style
}}

'''Yong Tau Foo''' (Simplified Chinese: 酿豆腐; Traditional Chinese: 釀豆腐; Pinyin: ''Niàng dòufu''; Hakka / Malay-influenced English: ''yong tau foo'') is a Hakka dish of tofu and hollow vegetables (tofu puffs, eggplant, bitter melon, chili, okra) stuffed with seasoned fish paste or minced meat, then fried, braised, or served in clear soup. Guangdong Dongjiang Hakka cuisine treats stuffed tofu as a signature. In Malaysia and Singapore, "yong tau foo" also names food-court counters where diners pick stuffed pieces for soup or dry chili sauce—related diaspora service styles, not a separate species of stuffing.<ref name="wp">[https://en.wikipedia.org/wiki/Yong_tau_foo English Wikipedia]</ref>.

== Characteristics ==

Stuffed pieces show white fish-paste filling against tofu or green vegetable shells; soup versions are mild and clear, dry versions often with chili or fermented bean sauce. Texture contrasts soft tofu with springy paste.

== Ingredients (overview) ==

Firm or fried tofu, vegetables for stuffing, fish paste (or pork), salt, pepper, sesame oil; broth or braising sauce. Related to Hakka stuffed bitter melon and other 酿 dishes on [[Guangdong Food]].

== History and culture ==

Hakka home and restaurant classic from the Dongjiang region; migration carried stuffed-tofu methods into Southeast Asia, where English menus standardize "yong tau foo." Soft folk etymologies linking the Malay spelling to non-Hakka origins are disputed; Hakka 酿豆腐 is the clear Chinese-source form.

== Serving and variations ==

Soup bowl, dry plate with sauce, or shared Hakka banquet dish. See [[Guangdong Food]], [[Fujian Food]] (related stuffed traditions), and [[Mapo Tofu]] (different tofu family).

== See also ==

* [[Guangdong Food]]
* [[Fujian Food]]
* [[Mapo Tofu]]
* [[Douhua]]
* [[Mei Cai Kou Rou]]
* [[List of dishes (A-Z)]]

== References ==
{{Reflist}}

Yong Tau Foo - Revision history

Admin: [CFWK] Link new dishes

Admin: [CFWK] Link new dishes

Admin: [CFWK] Create dish page (Infobox + Commons)