My Late Mum's Stuffed Tofu (酿豆腐)

Stuffed tofu (Yong Tau Foo / 酿豆腐) has always been one of my favorite home-cooked dishes, but what makes this recipe truly special is the seasoning. My late mum always reached for one ingredient she trusted above all else – YEO'S Salted Fermented Soybean Paste, which retains the whole soybean grains.

No matter what she was cooking, whether it was stuffed tofu, vegetables, or simple home-style braised dishes, this humble soybean paste was her secret ingredient. It added a deep savory flavor that instantly made every meal taste like home.

I still remember telling her that supermarkets now sell ready-made soybean paste in jars, so she no longer needed to mash the fermented whole soybean grains with a mortar and pestle. But she would simply smile and continue using her old favorite. To her, nothing could replace the familiar taste she had been cooking with for years. Some traditions are simply too precious to change.

Today, whenever I make stuffed tofu, I follow her way. The filling is a delicious combination of ground pork and prawn paste, creating a juicy, bouncy texture that pairs beautifully with silky tofu. Seasoned with YEO'S Granulated Soybean Paste, every bite brings back memories of watching my mum patiently prepare this dish for our family.

This recipe is more than just stuffed tofu. It's a taste of my childhood, a tribute to my late mum, and a reminder that the simplest ingredients often create the most unforgettable flavors. I hope it brings as much warmth to your family table as it has to mine.

Full written steps, tips, and exact measurements are below. Keep scrolling!!

INGREDIENTS

100 Ground pork

200 Prawn paste

3 pcs white tofu

1 tbsp minced garlic

1 tbsp YEO’S soybean paste

1 tbsp oyster sauce

1 tsp sugar

250ml water

2 tbsp cornstarch slurry (2 tbsp of cornstarch mix with 4 tbsp of water)

Filling Marinade

1 tbsp oyster sauce

1 tsp sugar

½ tsp white pepper

1 tsp sesame oil

1 tbsp cornstarch

METHOD

1. Cut each tofu block into four, depending on your preferred size.  Using a small spoon, carefully scoop out a small cavity in the center of each piece, and apply some cornstarch around the edges to hold the filling. Set the scooped tofu aside. 

2. In a mixing bowl, combine the ground pork, prawn paste, and scooped tofu. Add the oyster sauce, sugar, white pepper, sesame oil and cornstarch. Mix well in one direction until the mixture becomes sticky and well combined.

3. Fill each tofu cavity generously with the pork and prawn mixture, pressing lightly so the filling adheres well to the tofu.

4. Heat a little oil in a non-stick frying pan over medium heat. Place the stuffed tofu filling-side down and pan-fry for 3–4 minutes until lightly golden. Carefully flip and cook around the tofu side slightly golden. Remove and set aside.

5. Using the same pan, sauté the minced garlic until fragrant. Add the YEO'S Salted Fermented Soybean Paste and stir-fry for about 30 seconds until aromatic.

6. Stir in the oyster sauce, sugar, and water. Bring the sauce to a gentle simmer.

7. Return the stuffed tofu to the pan. Cover and simmer over low heat for 8–10 minutes, or until the filling is fully cooked, and the tofu has absorbed the delicious flavors.

8. Give the cornstarch slurry a quick stir, then pour it into the sauce while stirring continuously until the gravy thickens to your desired consistency.

9. Transfer the stuffed tofu to a serving plate or bowl and spoon the savory soybean gravy over the top. Serve hot with steamed rice.

Tips for Making the Best Stuffed Tofu

1. Choose white firm tofu. It is sturdy enough to hold the filling while remaining soft and silky after cooking. Avoid using soft or silken tofu as it breaks apart easily.

2. Pat the tofu dry before stuffing. Removing excess moisture helps the filling adhere better and prevents oil from splattering during pan-frying.

3. Don't scoop out too much tofu. Leave a border of about 5–8 mm around the edges, so the tofu doesn't fall apart while cooking.

4. Mix the filling until sticky. Stir the pork and prawn mixture in one direction for a few minutes. This develops a springy, bouncy texture and helps the filling stay firmly attached to the tofu.

5. Use a combination of pork and prawns. The pork provides richness while the prawn paste adds sweetness and a naturally bouncy texture, giving the stuffing a better bite than using pork alone.

6. Pan-fry the filling first. Place the stuffed tofu filling-side down first so the meat seals and develops a light golden crust before turning it over. This helps keep the filling intact.

7. Cook over medium heat. High heat can cause the tofu to brown too quickly or break apart before the filling is fully cooked.

8. Taste the sauce before seasoning. Different brands of fermented soybean paste vary in saltiness. Adjust the amount of sugar or water to suit your taste.

9. Stir the cornstarch slurry before adding. Cornstarch settles quickly, so give it a good stir before pouring it into the sauce to ensure an even, silky gravy.

10.Let the tofu simmer gently. A few minutes of simmering allows the tofu to absorb the Savory soybean sauce, making it even more flavorful.

11. Serve immediately. Stuffed tofu tastes best when served hot with steamed rice, allowing the rich soybean gravy to soak into the rice.

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