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emey earthy
By emey earthy

ASIAN-STYLE SPAGHETTI WITH YONG TOW FOO 中式意大利面客家酿豆腐 (HAKKA-STYLE STUFFED TOFU)

6 steps
Prep:15minCook:30min
Yong Tow Foo dishes served in Asia are usually used fish meat and drenched in a clear broth, I prefer my Yong Tow Foo (mixing pork and chicken) fried and served with spicy and savoury spaghetti.
Updated at: Thu, 17 Aug 2023 13:31:30 GMT

Nutrition balance score

Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
74
High

Nutrition per serving

Calories1464.3 kcal (73%)
Total Fat83.1 g (119%)
Carbs125.8 g (48%)
Sugars60.2 g (67%)
Protein59.9 g (120%)
Sodium7983.3 mg (399%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Combine the stuffing ingredients. Use a blender, grind well and set aside.
Step 2
Firm tofu – scoop out a hole or make a slit at the center of the tofu. Chilli – make a slit from the top, stop at 2-3 cm from the end and remove the seeds.
Step 3
With a spoon or butter knife, fill the stuffing and spread them out to avoid falling out as they will shrink when cooked.
Step 4
Add 1 cup+ vegetable oil in a large heavy frying-pan, when the oil turns hot (make sure oil starts to bubble), deep-fry the stuffed Yong Tau Foo until the grounded meat turns into brownish colour on both sides. Dish up and drain on paper towels to discard excess oil.

For the Asian-style spagshetti

Step 5
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 6
Heat vegetable oil in a large frying-pan over medium high heat. Add garlic, ginger stirring occasionally, until golden brown, about 1 minute. Stir in chilli powder and sesame oil, stirring frequently, add sugar, soy sauce and chicken stock until well combined, about 2-3 minutes. Stir in spaghetti until well combined. Serve immediately, garnished with chopped spring onion, if desired.
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