Frequently spelled in a number of different ways, Yong tau foo sauce (also yong tao foo, yong tau fu or yong tau hu) is frequently used in Asian dishes throughout China, Thailand, Singapore, Indonesia, and Malaysia. Essentially, this red sauce is a balance of sugar, vinegar and salt thickened with rice flour. Created in the 1960s, its name is derived from a dish of the same name (Yong Tau Foo which translates roughly to "stuffed bean curd"). Since then it has gained much broader usage as a condiment in restaurants throughout South East Asia and can be used as a topping for omelettes, added to sweet and sour dishes or as a seasoning sauce for soups.
In Thailand the most popular dish using this sauce is perhaps Yen Ta Fo Soup which is especially popular at the annual vegetarian festivals held throughout Thailand. Yen Ta Fo Soup is a red-colored spicy seafood or vegetarian noodle soup garnished with spinach or morning glory and often topped with fried wonton. It's unique from other types of Thai noodle soups because of the addition of this vinegary red sauce.
For more Vegetarian Condiments also see:
See our vegetarian cookbooks: Thai Vegetarian Cooking, Thai Vegetarian & Vegan Cookbook and The Best of Thai Vegetarian Food.
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