I have been craving for yong tau foo recently and am glad that finally got this craving satisfied. :D
I bought the ready made Wei Chuan fish paste and made a pan-fried dried version using Gina's Hakka Yong Tau Foo method.
Put the fish paste in and sealed it with egg wash.
After pan-fried and ready to serve.
I pan-fried mine in shallot oil, added garlic and fish sauce in the end. Then, sprinkled with crispy fried shallots on top.
I also made the one below, just spread a thin layer of fish paste onto the beancurd sheet and sealed with egg wash. Then, deep-fry until golden brown. Cut and serve with Hoisin sauce and Sriracha chilli sauce.
Deep-fried crispy beancurd sheet with fish paste.