Yong Tau Foo

Ingredients(for 1 bowl with assorted vegetables and tofu in broth)

• 200g Firm tofu (tau kwa)
• 1 medium Bittergourd (sliced into rings)
• 1 small Eggplant (cut into thick slices)
• 50g Enoki mushrooms (trimmed)
• 2 sheets Bean curd skin (yuba, cut into strips)
• 1/2 Red bell pepper (cut into large pieces)
• 100g Stuffing: mashed tofu (for filling vegetables)
• 1 stalk Spring onions (chopped)
• 1 tbsp Light soy sauce
• 750ml Low-sodium vegetable stock (for soup base)
• 1/4 tsp White pepper - optional
• 2 cloves Garlic (minced)

Instructions

1. 1

   Prepare all vegetables by washing and cutting the bittergourd, eggplant, and red bell pepper into suitable pieces for stuffing. Trim enoki mushrooms and cut bean curd skin into strips.

   5 minutes

   Soak bittergourd in salted water to reduce bitterness if desired.

2. 2

   Mash 100g of tofu and mix with chopped spring onions, a pinch of white pepper, and 1 tsp soy sauce to create a light stuffing for the vegetables.

   3 minutes

   Add a little cornstarch if stuffing is too wet.

3. 3

   Gently stuff the bittergourd rings, eggplant slices, and bell pepper pieces with the tofu filling. Place aside.

   5 minutes

   Use a small spoon for even stuffing and to avoid tearing the vegetables.

4. 4

   Heat 1 tsp oil in a soup pot. Sauté garlic until fragrant, then pour in the vegetable stock. Bring to a gentle simmer.

   4 minutes

   Keep the heat low to maintain a clear broth.