This was comforting to eat.

When tofu is not boring. 😋 This is how tofu should be enjoyed: fried to crispy goodness and topped with moreishness, not drenched to soggy inspidness in some stodgy starch-heavy gravy!

The shatteringly crisp batter stole the show.

Would repeat this. The best of all the dishes tonight! 😋

Rich but clean tasting tofu dish with pickled radish and century egg.” This was excellent! In fact, I am amazed the chef managed to pull it off, despite my aversion towards tofu, century egg, pickled radish (or anything pickled for that matter) or chilled savory dishes.

“Light and fluffy egg and tofu omelette, fried to crispy perfection and served atop a bed of rich, savoury peanut sauce.”

Tofu’s homemade

Not the best that I have had.

Another one of their specialties.

Similar to the other tofu dish in the same order.

Pick your YTF ingredients to either be served in a broth or deep fried.

In a steaming subtle fish broth (can you see the steam?) This one had gluten balls stuffed with fish paste in addition to the usual yong tau foo fare i.e. fish paste stuffed in every conceivable orifice of any incarnation of beancurd or vegetable.

Part of the fried yong tau foo repertoire. Fried or plunged in a roiling broth.

An assortment of fried yong tau foo consisting of fried beancurd skin with a small parcel of fish paste in the middle, fried brinjal with a small parcel of fish paste in the middle, fried spring rolls.

Reminds me of hospital food but tastier.

The inside of their handmade tofu is also green. From the wheatgrass.

BRIEF: “Tofu sizzling on stone pot, resulting in a slightly charred exterior yet silky smooth on the inside; best paired with rice! SOOT’S TAKE: Hate the lighting but decent.

Comfort food-tasting in the way it’d feel if I were bedridden and this was one of few things I could stomach. Otherwise, I keep envisioning white bunnies as I stare at the shrooms and think of “Bunapi Mushrooms” aloud. 🙄

Nice mid-afternoon snack.

Special Three Egg Taufu. Not bad.

diced beancurd, egg and spring onions wrapped in beancurd skin