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Meatless Yong Tau Foo

Simple yet satisfying dish!

Stuffed fillings are prepared with plant-based minced meat with chopped water chestnuts for added crunch. Lightly dust the stuffed bean curd with tapioca flour, dipped in beaten egg and fried till golden brown. Skip the frying part if you are going for a healthier option. But the browning adds so much flavour to the dish.

Ingredients

  • 1 block of pressed beancurd, sliced about 1.5cm thick
  • 1/2 cup plant-based minced meat
  • 2 tbsp chopped water chestnuts
  • 1 Egg
  • Some tapioca starch or corn starch
  • Handful of shimeji mushrooms
  • Few stalks of leafy greens, blanched
  • Minced garlic


Seasoning

  • Thai sweet chilli jam
  • Oyster sauce
  • Soya sauce

Method

  1. Prepare stuffed fillings by mixing together plant-based minced meat, chopped water chestnuts with 1~2 tsp soya sauce, pepper and a little beaten egg.
  2. Spread the prepared filling on the bean curd.
  3. Lightly dust each stuffed bean curd with tapioca starch, egg wash, then fried till golden brown. Set aside.
  4. Saute shimeji mushrooms with minced garlic. Add seasoning to taste, some water and bring to boil.
  5. Add in the fried bean curd and cook for a few minutes, then thickened gravy with cornstarch solution.
  6. Serve over a bed of blanched leafy vegetables.

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