Clay Pot Yong Tau Foo

Stuffed fish paste with okra, chili, eggplant, and tofu skin in a clay pot (Yong Tow Foo). Making it at home is simple and tasty!

When I created my yam rice (taro rice) a few weeks back, I also made some clay pot yong tau foo (yong tow foo).

One of my favorite dishes is Yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, eggplant, tofu, or tofu skin. For the filling, I used leftover tofu skin and okra. Something about Chinese clay pots appeals to me, and I enjoy cooking with them. Clay pots, often known as “sand pots,” have a glazed inside and are available in various forms and sizes.

Clay pots are an excellent cooking item in Chinese cookery because they retain heat and keep dishes warm, making them ideal for soups and stews. The cooked food is then placed immediately on the dining table in the clay pot.

I always buy frozen fish paste from Asian markets in the United States. Freshly produced fish paste is also available in the seafood section of many Asian supermarkets.

Prepare the veggies of your choosing, season the fish paste with a little sesame oil and white pepper powder (to eliminate any unwanted fishy odors), then pack the filling into the vegetables.

Cut the tofu peel into squares, wrap the fish paste around, and deep-fry it. Deep-fried yong tow foo, in particular, have a wonderful texture, much like my favorite Ampang Yong Tau Foo at Foong Foong Restaurant in Kuala Lumpur, Malaysia. Yummy! Each serving of this dish has just 40 calories.

I offer the following dishes for a healthy supper and a quick midweek dinner.


  • 1 tbsp. frozen fish paste or emulsion
  • Okra, 6 okras (ladies fingers)
  • oil for deep frying 6 pieces dried tofu skins, 6 in. x 6 in. squares


  • 3 tsp powdered white pepper
  • a half teaspoon of sesame oil
  • 1 CANNED CHICKEN BROTH (14.5 oz)
  • salt to taste 1/2 cup water
  • 1 scallion stalk, sliced into tiny rounds


  • 2 tsp. hoisin sauce
  • 1/2 teaspoon chile sauce (sriracha or other)


  1. Combine the fish paste and spices in a mixing bowl. Set aside the dipping sauce after mixing everything.
  2. Use a bread knife to slowly push the fish paste into each okra after making a slit in the center of it. Remove it from consideration. Remove from the equation. Place the dried tofu skin on a level surface and spread roughly 2 – 2 1/2 teaspoons of fish paste over the bottom center. Leave about 1/2 inch (1 cm) of room around the borders while applying the fish paste. Roll it up into a cylinder form by folding the sides inwards. Using some fish paste, seal the bag securely.
  3. Heat some cooking oil in a saucepan or a wok and deep-fry the tofu skin yong tow foo till golden brown. Allow cooling before slicing them in half at an angle.
  4. Bring the chicken stock and water to a boil in the clay pot. Cook the okras in the broth for approximately 1 minute or until they are tender. Place the tofu skin yong tow food in the broth, cover, and cook for 1 minute more. Sliced scallions can be used as a garnish if desired. Put the dipping sauce on the side and serve immediately soon.
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