Stir-fried marrow and beancurd puffs

    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.


    Central Region, Singapore
    2 people made this


    • 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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