Entree: Malaysia – Malaysian Chinese – 酿豆腐 ➤ Niàng dòufu (Assorted tofu and vegetables stuffed with seasoned fish paste, served in a light broth or with a savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) white fish fillets (such as pollock or cod), skinless and minced
- 1 large egg white
- 3 tbsp (24 g) tapioca starch
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil
- 14 oz (400 g) firm tofu, cut into 8 cubes and hollowed slightly
- 8 tofu puffs, approx. 7 oz (200 g) total
- 2 small eggplants, halved and scooped, approx. 12 oz (340 g) total
- 8 okra pods, approx. 8 oz (225 g)
- 8 long beans, cut into 3–4 inch (7.62 to 10.2 cm) pieces, approx. 8 oz (225 g)
- 6 shiitake mushrooms, stems removed (fresh or rehydrated)
- 6 cups (1.4 L) chicken or vegetable stock
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tbsp (15 ml) light soy sauce (for broth adjustment)
- 1 tsp (5 ml) sugar
- 2 tbsp (30 ml) hoisin or fermented bean paste (optional, for dipping)
- 2 tbsp (30 ml) sambal or chili sauce (optional, for serving)
- 2 tbsp (30 ml) chopped cilantro or Chinese celery for garnish
- 2 scallions, thinly sliced for garnish

Show original ingredient measurements

- 1 lb (454 g) white fish fillets (such as pollock or cod), skinless and minced
- 1 large egg white
- 3 tbsp (24 g) tapioca starch
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sesame oil
- 2 tbsp (30 ml) vegetable oil
- 14 oz (400 g) firm tofu, cut into 8 cubes and hollowed slightly
- 8 tofu puffs, approx. 7 oz (200 g) total
- 2 small eggplants, halved and scooped, approx. 12 oz (340 g) total
- 8 okra pods, approx. 8 oz (225 g)
- 8 long beans, cut into 3–4 inch pieces, approx. 8 oz (225 g)
- 6 shiitake mushrooms, stems removed (fresh or rehydrated)
- 6 cups (1.4 L) chicken or vegetable stock
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tbsp (15 ml) light soy sauce (for broth adjustment)
- 1 tsp (5 ml) sugar
- 2 tbsp (30 ml) hoisin or fermented bean paste (optional, for dipping)
- 2 tbsp (30 ml) sambal or chili sauce (optional, for serving)
- 2 tbsp (30 ml) chopped cilantro or Chinese celery for garnish
- 2 scallions, thinly sliced for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the fish paste: in a food processor combine minced fish, egg white, tapioca starch, 1 tbsp (15 ml) light soy sauce, sesame oil, salt, and white pepper; process to a smooth, slightly sticky paste. Chill 10 minutes to firm up.
2. Prepare vegetables and tofu: hollow small cavities in tofu cubes, eggplant halves, and mushrooms just enough to hold filling. If using tofu puffs, gently open each pocket. Pat okra and long beans dry.
3. Stuff: using wet hands or a spoon, fill each hollowed item and the tofu puffs with the fish paste, smoothing the surface. Reserve any leftover paste to shape into small fish balls.
4. Sear: heat vegetable oil in a wide skillet over medium-high heat. Quickly brown stuffed tofu, eggplant, and fish balls 1–2 minutes per side to set the exterior; work in batches and remove to a plate.
5. Build the broth: in a large pot bring the stock to a simmer. Add sliced shallots and minced garlic, then add seared stuffed items, okra, long beans, and mushrooms. Simmer gently 8–12 minutes until vegetables are tender and fish paste is cooked through.
6. Season broth: taste and adjust with 1 tbsp (15 ml) light soy sauce and 1 tsp (5 ml) sugar. Keep broth at a gentle simmer; do not boil vigorously or fish paste will toughen.
7. Serve: ladle a mix of stuffed tofu, vegetables, and broth into bowls. Offer hoisin/bean paste and sambal on the side for dipping. Garnish with scallions and cilantro.
8. Leftovers: keep components in broth refrigerated up to 2 days; reheat gently to avoid breaking the stuffed pieces.

1. Make the fish paste: in a food processor combine minced fish, egg white, tapioca starch, 1 tbsp light soy sauce, sesame oil, salt, and white pepper; process to a smooth, slightly sticky paste. Chill 10 minutes to firm up.
2. Prepare vegetables and tofu: hollow small cavities in tofu cubes, eggplant halves, and mushrooms just enough to hold filling. If using tofu puffs, gently open each pocket. Pat okra and long beans dry.
3. Stuff: using wet hands or a spoon, fill each hollowed item and the tofu puffs with the fish paste, smoothing the surface. Reserve any leftover paste to shape into small fish balls.
4. Sear: heat vegetable oil in a wide skillet over medium-high heat. Quickly brown stuffed tofu, eggplant, and fish balls 1–2 minutes per side to set the exterior; work in batches and remove to a plate.
5. Build the broth: in a large pot bring the stock to a simmer. Add sliced shallots and minced garlic, then add seared stuffed items, okra, long beans, and mushrooms. Simmer gently 8–12 minutes until vegetables are tender and fish paste is cooked through.
6. Season broth: taste and adjust with 1 tbsp light soy sauce and 1 tsp sugar. Keep broth at a gentle simmer; do not boil vigorously or fish paste will toughen.
7. Serve: ladle a mix of stuffed tofu, vegetables, and broth into bowls. Offer hoisin/bean paste and sambal on the side for dipping. Garnish with scallions and cilantro.
8. Leftovers: keep components in broth refrigerated up to 2 days; reheat gently to avoid breaking the stuffed pieces.