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
Step-by-step instructions
Step 1 · Prepare the vegetables
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.
Step 2 · Create the stuffing by mixing minced mock meat or tempeh
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.
Step 3 · Stuff the tofu blocks
Stuff the tofu blocks, bittergourd rings, eggplant slices, bell pepper pieces, and mushrooms with the prepared filling. Gently press the filling in to secure.
Step 4 · Heat 1 teaspoon oil in a large pot
Heat 1 teaspoon oil in a large pot. Sauté minced garlic until fragrant, about 1 minute.
Step 5 · Pour in the vegetable stock and bring to a gentle simmer
Pour in the vegetable stock and bring to a gentle simmer. Add remaining 1 tablespoon soy sauce.
Step 6 · Gently add all the stuffed vegetables and tofu into the simmering b...
Gently add all the stuffed vegetables and tofu into the simmering broth. Cook for 10-12 minutes, until vegetables are tender and filling is heated through.
Step 7 · Serve hot
Serve hot. Arrange the Yong Tao Fu ingredients in large bowls, ladle over the broth, and add blanched chye sim on top. Optional: Serve with steamed rice or bee hoon.
Why this recipe 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.
A note on tradition
Yong Tao Fu holds a special place in Singapore’s hawker culture, often enjoyed as a quick, nourishing lunch at kopitiams or food centres. The dish’s customisability makes it popular among health-conscious diners and those seeking vegetarian or halal options. It showcases Singapore’s ability to blend tradition with modern tastes, adapting Hakka roots into everyday local fare. While not tied to a specific festival, it’s a staple for family meals and casual dining.