204 kcal
17g protein · 27 min
Hakka Yong Tau Foo (steamed)
A lighter Hakka yong tau foo: fish paste stuffed into tofu and vegetables, then steamed instead of deep-fried, with a light dipping sauce on the side — juicy and tender, minus a whole pan of frying oil.
204 kcal17g ProteinSteam
204 kcal↓ saves ~ 175 kcal
Traditional deep-fried yong tau foo≈380 kcal
MakanFit204 kcal
P 17gC 21gF 7gFib 3g
Why it fits your goal
ChineseSteaming, poaching, clear broths — a natively lean cooking system; we add the protein and portion discipline.
Key ingredients
- Firm tofu · 10.2g
- Fish ball · 4g
- Okra · 0.8g
Prep
15
min
Cook
12
min
Serve
1
Servings
Total · 27 min
Equipment needed:♨️ Steamer 🔧 tool_small_bowl
Share this dishServings
1
Protein· 2
- 120 g firm tofu (cubed, hollowed)120g
- 50 g fish ball (mashed into paste)50g
Carbs· 1
- 3 g cornstarch (to bind the paste)(staple)3g
Vegetables· 5
- 40 g okra (split for stuffing)40g
- 40 g red capsicum (in chunks, stuffed)40g
- 20 g red chili (split, stuffed)20g
- 6 g garlic (minced, into the paste)6g
- 8 g spring onion (finely sliced)8g
Sauces· 1
- 8 g light soy sauce (for the dip)8g
Spices· 1
- pinch of salt (season the paste)(staple)1g
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