Don Signature Crab - Singapore Food Guide

Yong Tau Foo Soup (Hakka Style)

A comforting Singapore-style Hakka Yong Tau Foo Soup of stuffed tofu and vegetables simmered in a clear, umami-rich broth — perfect for family dinners or a heartland hawker-style meal.

Yong Tau Foo Soup (Hakka Style)

About this dish

Yong Tau Foo holds a special place in Singapore’s hawker culture — you’ll see it served both at bustling hawker centres and cosy zi char stalls from Tiong Bahru to the East Coast. The Hakka-style version focuses on generous fish-paste or pork-fish fillings steamed or gently simmered inside tofu, tau pok and vegetables, then presented in a clean, fragrant broth. At home it’s a crowd-pleaser for weeknight dinners, rainy-night suppers or weekend family gatherings when everyone picks their favourite pieces off a communal bowl.

The flavour profile is light and comforting: a savoury, slightly sweet chicken-and-ikan-bilis (anchovy) stock, springy fish-paste or minced pork filling, silky tofu and crisp-tender vegetables. Textures are key — soft tofu, bouncy fish paste, and the occasional crunchy bite from okra or long beans. Many Singapore cooks add local touches like a spoonful of sambal chilli or a squeeze of lime at the table, while zi char stalls might offer chilli-paste and sweet soy on the side.

This recipe walks you through making the filling, stuffing common hawker favourites (tau pok, eggplant, lady’s fingers/okra, long beans), and simmering everything in a clear, fragrant broth. It’s suitable for busy parents who want a make-ahead filling, potluck hosts who want a sharing dish, and anyone craving a bit of hawker-centre nostalgia at home. Serve with steamed rice or a bowl of noodles and a plate of achar or sambal kangkong for a proper Singapore-style spread.

Ingredients

  • 400 g firm tofu (cut into 8 cubes or use tau pok/pouched tofu)
  • 300 g fish paste (surimi) or a mix of 200 g minced white fish + 100 g minced pork
  • 1 large egg, beaten
  • 2 tbsp cornflour (cornstarch)
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp vegetable oil (for frying/light searing)
  • 150 g brinjal / eggplant, halved and scooped for stuffing
  • 150 g okra (lady's fingers), trimmed and slit for stuffing
  • 150 g long beans, cut into 6–7 cm pieces and slit for stuffing
  • 1 litre chicken stock (or 800 ml water + 2 tbsp ikan bilis stock concentrate)
  • 2 slices ginger (about 8 g), smashed
  • 2 cloves garlic, crushed
  • 1 tsp kosher salt (adjust later)
  • 1/2 tsp sugar
  • 2 stalks spring onion, finely chopped (for garnish)
  • 2 tbsp fried shallots (for garnish)
  • 1 lime wedge (optional, to serve)
  • Sambal chilli or sweet chilli sauce, to serve
  • Optional: handful of Chinese parsley / coriander for garnish
  • Optional: 100 g fish balls or cuttlefish, if you like additional seafood items

Step-by-Step Method

  1. Prepare the filling: in a bowl combine fish paste (or minced fish+pork), beaten egg, cornflour, light soy sauce, sesame oil and white pepper; mix until sticky and slightly tacky — this helps the paste cling to the vegetables.
  2. Prep vegetables and tofu: halve eggplant, scoop a small cavity, slit okra and long beans lengthwise without cutting through, and press into tofu cubes to create a small pocket for stuffing.
  3. Stuff the pieces: using wet hands or a spoon, press the fish paste into tofu, eggplant, okra and long beans. Make sure the paste is compact so it won't fall out during cooking.
  4. Optional sear: heat 1 tbsp vegetable oil in a wok over medium-high heat. Lightly sear stuffed tofu and vegetables 1 minute each side until they get some colour — this adds flavour and helps them hold shape. Transfer to a plate.
  5. Make the broth: in a large pot bring chicken stock, ginger and crushed garlic to a gentle simmer over medium heat. Taste and season with salt and sugar; if you prefer a deeper umami base, add a spoon of ikan bilis concentrate or a dash of light soy.
  6. Simmer the stuffed items: carefully add the stuffed tofu and vegetables to the simmering broth. Reduce heat to low-medium (gentle simmer) and cook 8–12 minutes until fish paste is cooked through and vegetables are tender but not falling apart.
  7. Add extras: if using fish balls or cuttlefish, add them in the last 3–4 minutes of cooking so they heat through but remain springy.
  8. Finish and taste: adjust seasoning with more light soy or salt as needed; a pinch of white pepper sharpens the soup like you’d find at a zi char stall.
  9. Serve: ladle broth and several stuffed pieces into deep bowls, top with chopped spring onion and fried shallots. Offer sambal chilli, lime wedges and extra light soy at the table for diners to personalise.
  10. Leftovers and reheating: store broth and solids separately if possible. Reheat gently on low so the tofu and fish paste keep their texture — avoid long boiling which makes tofu mealy.

Tips & Serving Ideas

  • If fish paste is hard to find, ask the fresh seafood counter at NTUC FairPrice or Cold Storage for minced white fish, then blitz in a blender with a little egg to achieve a paste-like texture.
  • Wet your hands when handling fish paste to stop it sticking and to make stuffing easier; a tablespoon of cornflour helps the filling set.
  • For a true hawker-style broth, simmer with a small handful of dried ikan bilis (anchovies) and a piece of dried kelp for 10 minutes then strain — this deepens umami without overpowering the clear soup.
  • Don’t boil aggressively after adding stuffed pieces — a gentle simmer prevents the filling from falling apart and keeps tofu silky.
  • Adjust spice at the table: offer sambal chilli or sliced chilli padi on the side so diners can control heat like at a kopitiam.
  • Make-ahead: the filling can be prepared a day ahead and kept chilled; assemble and cook on the day you want to serve for the best texture.
  • Leftovers reheat best gently on low heat; store solids and broth separately if possible to keep tofu from becoming soggy.

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