This is the second of my yong tau fu recipes: Tom Yam Yong Tau Fu.

It is a fusion dish that combines the Thai ‘tom yam’ soup with Chinese Hakka stuffed vegetables ‘yong tau fu’. To make my tom yam, I have taken the shortcut using Thai garlic chili sauce. All Thais have a jar of this in their fridge, and regularly

To find out how to make yong tau fu, please visit my original recipe: YONG TAU FU 酿豆腐 – THE PREMIUM HAKKA DISH AND THE CASE OF THE MISWRITTEN VERB


  • 15 pieces of yong tau fu
  • 1 stalk lemon grass (broken in halves and bruised with back of a knife)
  • 4-5 kaffir lime leaves (fresh or dried)
  • 2tbs Thai garlic chili sauce
  • 1tbs Thai fish sauce
  • 1 green lime
  • 1tbs sugar
  • 600ml water
  • Garnish: coriander

Serving: 2 persons


  1. Bring to boil 600ml of water in a pot. Once boiling, stir in the Thai garlic chili sauce, lemon grass and kaffir lime leaves.
  2. Turn to medium heat and put in your pieces of yong tau fu. Once cooked, turn off the fire.
  3. In your serving bowl, squeeze in the juice of a lime and some sugar. Pour the soup into the serving bowl, add Thai fish sauce to taste, stir well.
  4. Serve garnished with coriander.

Have you tried the other recipes in my Yong Tau Fu series?

Carry It Like Harry – Yong Tau Fu recipe series:

  1. How to make Hakka Yong Tau Fu 酿豆腐
  2. Ampang Yong Tau Fu 安邦酿豆腐
  3. Tom Yam Yong Tau Fu
  4. Yong Tau Fu in Miso Udon