Yong Tau Foo

-Before-

-During-

-After-

You all have probably tried a lot of yong tau foo out there especially the Ampang one. My recipe is slightly different as it has sauce and does not need to go with chilli or sweet sauce. My kids love it and that's the way to get Ian to eat tofu too.

Ingredients
Chilli, lady's fingers, tau foo pok, brinjal
Fish paste
1 1/2 bowls of water
2 cloves of garlic, minced
3/4 tbsp bean paste

* Cut tau foo pok into HALF. Cut chilli, lady's fingers and brinjals into ALMOST half. Spread the fish paste into the vegetables and tau foo pok.

Deep fry all the vegetables (except for tau foo pok) and chilli last cause other vegetables might get spicy.

Method
1. Heat 2 tbsp oil in wok. Add in minced garlic and bean paste. Stir fry till garlic becomes fragrant, then add in water to boil.
2. Once water is boiled, scoop out about 1 bowl of sauce and set aside. Add in tau foo pok first, brinjals and lady's fingers. Leave the chilli aside first.
3. Let sauce simmer till your vegetables are ready. Dish and set aside. Continue simmering till it thickens.
4. Pour the sauce over the vegetables.
5. Pour the 1 bowl of sauce into work again and repeat steps 2 and 3.
6. Continue simmering until not much of sauce left together with the chilli. Dish and serve along the vegetables.

* You can add in the chilli together with other vegetables and let the sauce simmer together. I seperated the chilli out because my kids can't eat spicy food and the sauce might get spicy too.