Fried Stuffed Tofu (Yong Tau Fo) / Baso Tahu Kuah

Tahu Bakso
Homemade “baso tahu goreng”. The mat under the bowls is especially handmade by my mom for the lil boy with Thomas the train (a cartoon character from Thomas and friends) picture above it (bottom right under the small bowl)

Stuffed tofu is very popular in Singapore and you can find it in almost every Yong Tau Fu food stall, and of course, Yong Tau Fu food stalls are common in almost every food court or hawker center all around Singapore, so this dish is very easy to find. If we want to cook this at home, we can always go to wet market or supermarket to buy stuffed tofu in packets.

We never really like buying stuffed tofu from food stalls or the wet market because we always find the taste to be quite bland. We can not taste the fish or the meat in the tofu (too much starch maybe……..). The soup is also not too good for our liking. That is why I prefer to make this at home, and I can always add vegetables like dried mushrooms, spring onion, celery, and carrots in the paste.

The differences between stuffed tofu in Singapore in Indonesia are probably the size and the stuffing. Indonesian stuffed tofu or baso tahu comes in big size with very generous stuffing. The stuffing is varied between fish, prawn, chicken, or even pork. It can be a mix of 2 or three items too, while stuffed tofu in Singapore usually uses fish paste. Stuffed tofu is known as baso tahu in Indonesia. We like to fried ones (after steaming process) then just steam stuffed tofu. And………homemade chicken stock because is always the best soup companion for yong tau fu.

img_6051

Ingredients:

  1. 4 big white firm tofu (8X8 cm), or use whatever you find in the supermarketIMG_0695
  2. 300 white fish fillet (tenggiri or batang)
  3. 10 shrimps (I love adding shrimp to this recipe because it will make the stuffing taste more delicious, but in this recipe I skipped the shrimps because of health reason. If you add shrimps, then you can reduce the amount of fish in this recipe)
  4. 1 egg
  5. 2 tsp salt
  6. 1 tsp sesame oil
  7. 2 tsp soy sauce
  8. 1 tbsp fried shallot (optional)
  9. 10 spring onion, mince
  10. 1 carrot, grated
  11. 2 tbsp corn starch

Method:

  1. Place the fish, egg, salt, sesame oil, soy sauce in the food processor and process until they form a paste
  2. Add 2 tbsp corn starch to the paste, and process in the food processor just until they mix well together
  3. Cut each tofu into 2 in triangle shape

    IMG_0696
    Big tofu is suitable for this recipe
  4. Then carefully scoop out 3/4 top side of the tofu using a small knife to make room for the fish paste

    Make a line in four sides of cut tofu, then carefully poke 3/4 of it with a knife
    Make a line in four sides of cut tofu with a knife, then carefully poke 3/4 of the tofu with the knife
  5. Place the excess tofu in a bowl and mash it with a fork or using your hand

    Mash the excess tofu with your hand or a fork
    Mash the excess tofu with your hand or a fork
  6. Mix the excess tofu, fried shallots, spring onion, and carrot with the fish paste. Process in the food processor for a few seconds or just until they mix well

    Process all the ingredients for about 5 seconds, then set aside in a bowl
    Process all the ingredients for about 5 seconds, then set aside in a bowl
  7. Stuff the paste into the tofu pieces

    Stuff the paste generously inside the tofu
    Stuff the paste generously using a small spoon
  8. Steam the tofu (make sure the water is boiling in the steamer) for 15 minutes or until cooked

    Hot steam tofu
    Hot steam tofu

  9. Let it cool and fry until the color turn into light brown (you can also eat steam tofu without frying it)
  10. Place in a bowl and pour the soup (chicken stock) into the bowl IMG_0722

How to Make Chicken Stock

The easiest way to make the stock is in a slow cooker. You just put all the ingredients inside the slow cooker, set to low heat, and just let it cooked for 6 hours, and you’ll get a good and nice chicken stock. Then you store in zip lock bags in small portions in the freezer for further use. If you don’t have a slow cooker, you can always make the stock in a large pot in low heat for at least 4 hours, but you must always add hot water once and a while in this process. This is why making the stock in a slow cooker is easier because the amount of water will still be the same at the end of the cooking process.

Ingredients: (for 5L slow cooker)

  1. Hot boiling water (about 4 L)
  2. Chicken bones, feet, head, neck, wings from 2 chickens (kampong chicken will make the stock taste delicious)
  3. 1 large onion, cut in big chuncks
  4. 1 large red onion or 3 shallots, cut in big chunks
  5. 4 garlic, crush
  6. 1 thumb ginger, cut into 5 or 6
  7. 1 carrot, cut into 5
  8. celery or spring onion

Method:

  1. Place all the ingredients in a slow cooker
  2. Set low and wait for 6 hours
  3. Store in zip lock bags in small portions (in freezer) for further use
  4. Place the amount of stock that you want to use for the stuffed tofu, bring to boil again by adding salt and a pinch of sugar. Add fried shallots and minced spring onion 10 seconds before you turn off the heatimg_6050
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