Cut the bitter gourd into 1-inch rings and discard the seeds in the middle. Slice the okra into half vertically and clear the seeds. Cut the eggplant into about 1/2-inch slices. Fried tofu puffs slit in the middle. Set aside.
Stuff prawn paste into bitter gourd, okra, eggplant and fried tofu puffs. Make sure do not over-stuff.
Heat oil, pan-fried the stuffed Yong Tau Foo lightly with some cooking oil over medium to high heat until cooked. Dish up.
Pour in soup and soy sauce into wok, add in fried Yong Tau Foo continue cook for 10 mins and it’s ready to serve.