Yong Tao Fu
Hawker • Singapore
About Yong Tao Fu
Yong Tao Fu is a popular lunch option at Singapore hawker centres, known for its variety and customisability. The core idea is simple: pick your own assortment of tofu, vegetables, mushrooms, fish paste items, and other ingredients from the display counter. These are then blanched in a light clear broth (sometimes with the option of laksa or curry soup), and served either in soup or dry with separate sauce. Standard bowls include a mix of stuffed beancurd, bittergourd, tau pok, fishballs, and vegetables, commonly paired with yellow noodles, kway teow or bee hoon. Calories can add up faster than most realise—Yong Tao Fu is often seen as light, but at around 350 kcal per 100g, portion control matters, especially when adding deep-fried pieces or going for thick, sweet sauces. A bowl with 5-6 items and soup is generally lighter than going for laksa gravy and adding processed items. For a more nutritious mix, favour vegetables, tofu, and clear broth, and limit the fried selections if you're watching calories. That said, Yong Tao Fu's flexibility makes it easy to tailor to your cravings or dietary goals.
How to Make Yong Tao Fu (Traditional & Healthy Version)
Yong Tao Fu is a beloved Singaporean hawker staple that beautifully reflects the city’s rich multicultural food scene. Found in kopitiams and bustling hawker centres, this dish features an assortment of fresh tofu and vegetables stuffed with savoury fillings, all simmered in a light, umami-rich broth. Its origins can be traced back to the Hakka community, but over time, Singapore’s fusion influences have made it a uniquely local favourite, tailored for vegetarians and health-conscious eaters alike. The true charm of Yong Tao Fu lies in its variety and customisability. Locals enjoy picking a mix of tofu, bittergourd, eggplant, and other vegetables to be stuffed and cooked on the spot, often served with a side of steamed rice or bee hoon (rice vermicelli). The clean, delicate flavours and nourishing broth make it a comfort food across all ages, perfect for a light lunch or hearty breakfast. Simple yet satisfying, this dish captures the spirit of Singaporean communal dining, where everyone can enjoy a bowl tailored to their taste and dietary needs.
Ingredients(for 1 large bowl with assorted stuffed tofu and vegetables)
- 200g Firm tofu (tau kwa)
- 1 medium Bittergourd (cut into 1cm rings, seeds removed)
- 1 small Eggplant (cut into 1cm thick slices)
- 1/2 Red bell pepper (cut into large pieces)
- 4 Fresh shiitake mushrooms (stems removed)
- 2 sheets Pressed beancurd skin (cut into triangles) - optional
- 100g Firm silken tofu (for stuffing)
- 100g Minced mock meat or tempeh (for vegetarian stuffing)
- 2 tablespoons Chopped spring onion
- 2 tablespoons Light soy sauce (low sodium preferred)
- 1/4 teaspoon White pepper
- 800ml Vegetable stock (homemade or low-sodium)
- 2 cloves Garlic (minced)
- 1 bunch Chye sim (blanched)
Instructions
- 1
Prepare the vegetables. Slice the bittergourd, eggplant, and bell pepper as indicated. Remove stems from mushrooms and blanch chye sim in boiling water for 1 minute, then set aside.
5 minutes
Choose fresh, firm vegetables for the best texture.
- 2
Create the stuffing by mixing minced mock meat or tempeh, firm silken tofu, chopped spring onion, 1 tablespoon soy sauce, and white pepper in a bowl. Mash together until combined.
5 minutes
Ensure the mixture is thick enough to hold its shape for stuffing.
- 3
Stuff the tofu blocks, bittergourd rings, eggplant slices, bell pepper pieces, and mushrooms with the prepared filling. Gently press the filling in to secure.
5 minutes
Don’t overstuff to prevent fillings from falling out during cooking.
- 4
Heat 1 teaspoon oil in a large pot. Sauté minced garlic until fragrant, about 1 minute.
2 minutes
Keep the heat medium-low to avoid burning garlic.
Why This Dish is Healthy
This vegetarian Yong Tao Fu recipe is naturally low in calories and free from cholesterol. It uses minimal oil, plenty of vegetables, and lean vegetarian protein, making it a wholesome lunch option. The high fibre and protein content promote satiety, while the absence of deep-fried items keeps the dish light. The inclusion of leafy greens and fresh produce supports overall wellness and balanced nutrition.
Yong Tao Fu is packed with plant-based protein from tofu and tempeh, providing essential amino acids for muscle health. The variety of vegetables like bittergourd, eggplant, and chye sim add dietary fibre, vitamins (such as vitamin C, K, and B6), and minerals like potassium and magnesium. The light, clear broth keeps the dish low in calories and saturated fat, making it heart-friendly and suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: For extra flavour, simmer the broth with dried shiitake mushroom stems.
- 💡Tip 2: Stuff vegetables just before cooking to keep them fresh and firm.
- 💡Tip 3: Use a gentle simmer to avoid breaking delicate tofu pieces.
Storage & Serving
Store leftover Yong Tao Fu (broth and stuffed items separated) in airtight containers in the fridge for up to 2 days. Reheat gently to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
Cultural Notes
Yong Tao Fu is loved for its customisable variety and is a go-to meal for many working Singaporeans seeking a quick, balanced hawker lunch. Most stalls offer self-service style, which gives diners easy control over their portion and ingredients.
