Yong Tau Foo (Air Fryer) 酿豆腐

🧂 Ingredients

• 3 tbsp soy sauce
• 1.5 tbsp sesame oil
• 1 tsp white pepper powder
• 1.5 tbsp Chinese Shao Xing wine
• cooking oil
• 1 tbsp corn starch

  or corn flour in Asia
• 1 tbsp corn starch mixed with 1 tbsp water

  To be used as 'glue'
• 450 g minced pork belly 五花肉
• 150 g fish paste
• 8-10 ladies’ fingers
• 2-3 eggplants
• 10-12 taupok (tofu puffs)

Instructions

• 1 Mix fish paste, minced pork, soy sauce, sesame oil, white pepper, corn / tapioca
  flour
• 2 Wash and slice eggplant into about 4mm thick slices, slit without cutting
  through the middle section
• 3 Wash and slit ladies’ fingers lengthwise without cutting through
• 4 Wash and cut taupok on one side to open the pocket
• 5 Mix 1 tbsp corn starch with 1 tbsp water
• 6 Stuff meat into the vegetable and taupok, then seal with corn flour and water
  mixture
• 7 Pre-heat air fryer at 180 degree celsius for 3 minutes
• 8 Place stuffed eggplant and ladies’ fingers in air fryer and take note not to
  overlap the vegetables
• 9 Lightly brush oil all over
• 10 Air fry at 180 degree Celsius for 8-10 min until nicely browned
• 11 Repeat step 8 for stuffed taupok, however air fry at 180 degree celsius for
  about 12 min

Nutrition Info