Tri-Colour Treasures (Hakka Yong Tau Fu)

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Tri-Colour Treasures (Hakka Yong Tau Fu)

by Chef Julie

Learn to Hakka’s famous yong tau fu with Chef Julie’s recipe!

Cuisine : Asian  Course : Main  Skill Level : Novice
Prep : 10 mins Cook : 15 mins Ready in : 25 mins  Serves : 1-2 Servings


  • For the Vegetable
    • 1 Egg Plant/ Bringjal
    • 6 Red/ Green Chilli/ Lady Fingers
    • 1 Yellow/ Red/ Green Capsicum
  • For the Paste Filling
    • 100g Minced Pork
    • 100g Fish/ Squid Paste
    • ½ tsp Salt
    • ½ tsp Sugar
    • 1 tsp Potato Starch
    • A dash of White Pepper
    • A dash of Sesame Oil


  1. Butterfly the egg-plant.
  2. De-seed the chilli / lady’s fingers length-wise.
  3. Cut capsicum into 8pcs.
  4. Coat the inside of the vegetables with potato starch.


  1. Mix in the seasonings and add in the minced meat fish pastes.
  2. Stir until mixture is sticky.
  3. Stuff the vegetable with the filling.
  4. Heat pan with some oil and pan fry wish filling facing down for 2 minutes.
  5. Add in 1tbsp water and cover the pan.
  6. Simmer for few minutes.
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