View source for Yong tau foo

{{short description|Tofu filled with ground meat or fish}}
{{Infobox food
| name             = Yong tau foo
| image            = File:Hakka yong tau foo with noodles.jpg
| image_size       = 
| caption          = Yong tau foo soup (right) with noodles
| alternate_name   = 
| country          = [[China]]
| region           = 
| creator          = 
| course           = 
| type             = [[Main course]], [[soup]]
| served           = 
| main_ingredient  = [[Tofu]], meat paste ([[Fish as food|fish]] and [[ground meat]])
| variations       = 
| calories         = 
| other            = 
}}
{{Chinese
| t = 釀豆腐
| s = 酿豆腐
| p = niàngdòufu
| j = joeng6 dau6 fu6
| h = Ngiong Tew Foo
|phfs=Ngiòng-theu-fú
| poj = jiōng-tāu-hū / liōng-tāu-hū
| l = "stuffed bean curd"
| tha = ก๋วยเตี๋ยวแคะ
| rtgs = 
| khm = យ៉ុងតៅហ្វូ
| lao = ຢອງຕັ໋ງຟູ
| vie = khổ qua cà ớt<ref name="Hẻm Gems">{{cite web|url=https://saigoneer.com/saigon-street-food-restaurants/19729-h%E1%BA%BBm-gems-saigon-s-hakka-culture-lives-in-d5-s-kh%E1%BB%95-qua-c%C3%A0-%E1%BB%9Bt|title=Hẻm Gems: Saigon's Hakka Culture Lives in D5's Khổ Qua Cà Ớt|last= Phạm|first= Khôi|date= December 21, 2020|website=Saigoneer}}</ref>
| lqn = "bitter melon (and) chili pepper"
}}

'''Yong tau foo''' ({{zh|t=釀豆腐|s=酿豆腐}}; also spelled ''yong tao foo'', ''yong tau fu'', ''yong tau hu'' or ''yong tofu''; ''ก๋วยเตี๋ยวแคะ'' in Thailand) is a [[Hakka cuisine|Hakka Chinese dish]] consisting primarily of [[tofu]] filled with [[ground meat]] mixture or [[surimi|fish paste]]. Variations on this dish feature — instead of tofu — vegetables and mushrooms stuffed with ground meat or fish paste. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a [[asian soup|soup dish]].

It is commonly found in parts of [[China]], [[Indonesia]], [[Malaysia]], [[Singapore]], [[Thailand]], [[Vietnam]],<ref name="Hẻm Gems"/> and in cities where there are large [[Hakka people|Hakka]] populations.<ref name=Phu>{{cite web|url=http://topicstock.pantip.com/library/topicstock/2012/09/K12677594/K12677594.html|language=thai|date=2012-09-19|author=ภูผาฟ้าทะเล|title=ย้งเที้ยวฟู เย็นตาโฟ|work=[[Pantip.com]]}}</ref>

==History==
The [[Hakka people]] initiated a southward migration to escape conflicts in [[Northern China]], eventually settling in [[Southern China]] after a series of relocations. Due to the unavailability of [[wheat flour]] traditionally used for making [[dumpling]] skins during festivals, they substituted tofu. The Hakka term "Nyong," meaning the act of stuffing, gave rise to the dish known as "Yong Tau Foo," where tofu is filled with various ingredients.

==Variations==
===Fried===
Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised.{{citation needed|date=January 2022}} Variations include usage of various condiments, including [[eggplants]], [[shiitake mushrooms]], and [[bitter melon]] stuffed with the same meat paste. Traditionally, yong tau foo is served in a clear yellow bean stew along with the bitter melon and shiitake variants.<ref>{{cite web|url=http://topicstock.pantip.com/food/topicstock/D3025651/D3025651.html|language=thai|date=2004-09-21|author= gabriel|title=น้ำสีแดงๆที่ใช้ใส่เย็นตาโฟนี่มันทำมาจากอะไรครับ แล้วมีขายที่ไหนครับ|work=Pantip.com}}</ref>

===Soup===
Particularly in the Southeast Asian Hakka diaspora, the term "yong tau foo" is used to describe a soup dish that substitutes minced meat with [[fish paste]]. The base of the dish is various forms of tofu stuffed with fish paste, but it is now common to stuff vegetables like [[bitter melon]], [[okra]], [[chili pepper|chilis]] with fish paste as well, and the soup can include other ingredients like [[fish ball]]s, [[crab stick]]s, [[cuttlefish]], [[sausage]]s, etc.  The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl ("dry").  The dish is eaten with [[chopsticks]] and a [[soup spoon]] and can be eaten by itself or served with a bowl of [[steamed rice]], [[noodle]]s or [[rice vermicelli]].  Another variation of this dish would be to serve it with ''[[laksa]]'' gravy or [[curry]] sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red [[fermented bean curd]] and distantly similar in taste to [[Sriracha sauce]], and a distinctive brown [[sweet bean sauce]] or [[hoisin sauce]] for dipping.<ref name=Phu/>

===Regional variations===
Yong tau foo exhibits diverse regional variations across Malaysia, with different areas offering their own unique interpretations of the dish. In the [[Klang Valley]], particularly in [[Ampang, Selangor]], which is situated just outside [[Kuala Lumpur]], yong tau foo has become a signature local specialty. Ampang is often associated with the more traditional version of the dish, which features an assortment of tofu, vegetables, and fish paste, served either in a soup or dry with a variety of dipping sauces.

In contrast, the town of [[Tawau]] in [[Sabah]] has developed its own distinctive take on yong tau foo. The Tawau version is notably [[Deep frying|deep fried]] and is often enjoyed with [[sambal]] and fried [[Rice vermicelli|mee hoon]], making it a popular dinner option. This fried variation is colloquially known as "yum-yum," named after the original establishment that popularised it. Beyond the yong tau foo itself, the dish is frequently accompanied by chopped fried chicken, [[Pygostyle|bishop's nose]] and chicken [[gizzard]]s, adding extra flavor and texture. The Tawau-style yong tau foo has since grown in popularity, spreading to other parts of Sabah, where it has become a local delicacy.

In Thailand, ''yentafo'' is a variation of yong tau foo that features a distinct pink-colored broth, created by the use of [[fermented bean paste]]. This color may also be enhanced with the addition of blood or food coloring, giving the dish its unique appearance.<ref>{{Cite web|url=https://www.thephuketnews.com/the-distinctive-pink-colour-of-yentafo-makes-it-stand-out-from-the-crowd-59972.php|title = The distinctive pink colour of yentafo makes it stand out from the crowd|date = 23 November 2016}}</ref>

In Vietnam, particularly in southern regions, a similar dish known as ''khổ qua cà ớt'' is popular. It consists of fish paste, locally referred to as [[Chả| chả cá]], which is stuffed into bitter melon, large chili peppers, fried tofu, eggplants, or tomatoes before being fried. This dish can be enjoyed on its own, dipped in a sauce, or served in a bowl with broth.<ref name="Hẻm Gems"/>

==Gallery==
<gallery mode="packed" heights="150px">
File:酿豆腐 2.jpg|Traditional braised yong tau foo
File:Hakka yong tau foo.jpg|Hakka yong tau foo served with brown sweet bean sauce
File:Yong tau foo buffet style.jpg|A "buffet" selection of ingredients for yong tau foo in Malaysia
File:2019 01 Yen tafo.jpg|A bowl of Thai ''yentafo''
</gallery>

==See also==
{{portal|Food}}
* [[List of Chinese soups]]
* [[List of soups]]
* [[List of tofu dishes]]

== References ==
{{reflist}}

{{Chinese cuisine}}
{{Hakka cuisine}}
{{Indonesian cuisine}}
{{Malaysian cuisine}}
{{Thai cuisine}}
{{Soy|state=collapsed}}

[[Category:Chinese meat dishes]]
[[Category:Malaysian cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Hakka cuisine]]
[[Category:Tofu dishes]]
[[Category:Hakka culture in Singapore]]