Vegan Yong Tao Foo

Ingredients：
Soup stock:
• 1/4 cup yellow soya bean, soaked overnight & drained
• 2 pieces dried shiitake mushrooms
• 1 piece kombu
• 2 liters filtered water
• 1/2 tablespoon salt
• 1 teaspoon sugar
• 1/2 teaspoon soy sauce

Vegetable:
• 4 slices 1/4 inch thick bitter gourd, cored
• 4 slices 1/2 inch thick pearl eggplant, slit open in the middle
• 2 pieces large-sized red chili pepper, slit open lengthwise, deseed
• 3 pieces tofu puff, slit open in the middle

Stuffing:
• 1 tbsp chopped preserved mustard vegetable, soaked
• 6 caps shiitake mushroom, chopped roughly
• 1 tbsp minced carrot
• 2 pieces traditional firm tofu, frozen and thawed for twice, crumbled
• 1 tbsp soy sauce
• 1 stalk spring onion (reserved 2-3 leaves for garnish), chopped finely
• 1 teaspoon white pepper
• 1 teaspoon sesame oil
• 2 tablespoons corn starch

Gravy:
• 2 cloves of garlic - minced
• 1/2 tablespoon of fermented soya bean paste
• 1/2 teaspoon of sugar
• 1/2 tablespoon of light soya sauce
• 400ml of Yong Tau Foo soup stock
• A few dashes of white pepper
• A drizzle of sesame oil
• Slurry water (mix 1/2 tablespoon corn starch with 1/2 cup water)

For step-by-step tutorial, check out my YouTube video: https://youtu.be/EokztB3G0EA

This yong tao foo is made without mock meat! I hope you enjoy this Malaysian recipe. Let me know what do you want me to make next!

Have a lovely day 😘