- Mix well filling ingredients and set aside. Cut lotus root into 8 slices. Peel cucumber, cut into 8 round pieces (about 1”), scoop and remove the seed and pulp. Deseed each capsicum then cut each into 8 pieces.
- Dust a slice of lotus root with cornstarch, spoon on filling then place on another slice of lotus root and press lightly to stick both pieces together. Dust mushroom, cucumber, red and yellow capsicum pieces with cornstarch before spooning on filling.
- Lightly grease a steaming plate, place the stuffed vegetables and allow to steam for about 10 minutes till cooked.
- Heat up a wok, add in oil and saute garlic till aromatic. Add in the sauce’s ingredients, bring to boil then thicken sauce to desired consistency with cornstarch slurry. Pour sauce over the steamed yong tau foo and sprinkle on garnishing. Serve hot.
Tip : Dusting vegetable pieces with cornstarch before filling with fish paste will ensure that the fish paste holds better.