The Hakka term "Nyong," meaning the act of stuffing, gave rise to the dish known as "Yong Tau Foo," where tofu is filled with various ingredients.

Traditional Hakka versions of yong tau foo consists of tofu cubes stuffed and heaped with minced meat (usually lamb or pork) and herbs, then fried until golden brown, or sometimes braised.

[3] Particularly in the Southeast Asian Hakka diaspora, the term "yong tau foo" is used to describe a soup dish that substitutes minced meat with fish paste.

[2] Yong tau foo exhibits diverse regional variations across Malaysia, with different areas offering their own unique interpretations of the dish.

Ampang is often associated with the more traditional version of the dish, which features an assortment of tofu, vegetables, and fish paste, served either in a soup or dry with a variety of dipping sauces.

In Thailand, yentafo is a variation of yong tau foo that features a distinct pink-colored broth, created by the use of fermented bean paste.