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Yong Tau Foo

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Yong Tau Foo is a traditional Hakka Chinese cuisine from Southern China, comprising mainly of tofu that are stuffed with either minced meat mixture made from pork, salted fish and fish paste or just fish paste only. Variation of this dish include using fish paste as stuffing for not only tofu, but include other vegetables like eggplants, bitter melon (bitter gourd), okra (lady’s fingers), chillies, bean curd skin and shiitake mushrooms. You can also use bell peppers, capsicums and yellow squash. In addition, the fish paste can be made into fish balls and fish cakes. Then the stuffed pieces can be cooked in a clear broth, pan fried or deep dried, even braised in a yellow bean sauce. Yong tau foo can be served with steamed rice, noodles soup, dry noodles or with laksa soup or curry sauce. Alternatively, this dish can be served with dipping sauces like black bean sauce or hoisin sauce. For my gluten free recipe, I am using mackerel fish paste to stuff puff tofu pieces and vegetables including purple eggplants, bitter melon, red chillies, green chillies and okra. The condiment is made from gluten free black bean sauce, gluten free sweet chilli sauce, diced red chilli and spring onions and garnish with coriander. This recipe is not only naturally gluten free, it is also dairy free, egg free, nut free and corn free.

Gluten Free Hakka Yong Tau Foo

Highly regarded as one of the most popular Hakka dish in South East Asian countries like Malaysia, Singapore and Thailand, as well as in China. Commonly served as a street food or hawker food and specialty chain restaurants in these countries. In Australia, some Chinese yum cha restaurants serve stuffed eggplants or stuffed tofu with minced meat mixture and braised in yellow bean sauce as dim sums. This is a very healthy and delicious dish for any special occasions, especially for the holiday seasons, it is also a fantastic showpiece on a platter for all your family and friends.

GF Yong Tau Foo

Mackerel is an oily fish that is not only rich in protein but also has very high level of omega-3 and omega-6 fatty acids.  It is also an excellent source of vitamin A, vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B9 (folate or folic acid), vitamin B12, vitamin C (ascorbic acid), vitamin D, vitamin E, vitamin K and choline. Minerals are also abundant in this fish, including calcium, copper, iron, magnesium, phosphorous, potassium, sodium, selenium and zinc. Mackerel also has the antioxidant coenzyme Q10.

The health benefits of eating oily fish like mackerel, salmon, sardine and halibut are well known. Some of the many health benefits are the essential fatty acids in the oily fish help thin the blood and result in better blood flow, lower blood pressure and reduce bad cholesterol in the body, improving cardiovascular health by preventing heart and coronary heart diseases. The coenzyme Q10 prevents cell damage and together with omega-3 fatty acids may prevent breast, prostate and bowel cancers. The high level of omega-3 fatty acids help promote healthy central nervous system and prevent dementia and Alzheimer’s disease.  The omega-3 fatty acids also has anti-inflammatory composite that help reduce the symptoms of rheumatoid arthritis.

Gluten Free Yong Tau Foo

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