Stir-fried marrow and beancurd puffs

Stir-fried marrow and beancurd puffs


1 person made this

About this recipe: I can't explain why either but this combination goes extremely well! The beancurd puffs are able to absorb all the juices so they are very tasty.

pigcow Central Region, Singapore


  • 2 tbsp oil
  • 5 pieces yong tau foo (beancurd puffs stuffed with minced dace fillet, cut into halves), cut side dusted with cornflour
  • 400g marrow, sliced 0.5cm thick semi-circles
  • ½ carrot, sliced
  • 150 ml water
  • 1 tsp cornflour mixed with 50ml water
  • 1 tbsp rice wine
  • 1 tbsp oyster sauce
  • 1 tsp light sauce
  • 1 tsp sesame oil
  • 1 stalk spring onion, sliced


  1. Using medium heat, heat oil in a wok. Add the beancurd puffs and pan-fry until they are golden brown. Remove from heat.
  2. Add the marrow and carrots. Add water and cover for about 2 minutes. Add the beancurd puffs. Cover the wok again with a lid and allow it to cook for about 1 minute.
  3. Add the rest of the ingredients and stir-fry until the water thickens into a sauce. Serve.


For the beancurd puffs, you can just buy yong tau foo from the market or make your own with empty beancurd puffs and stuff them with minced dace fillet.

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