Dairy-Free Yong Tau Foo
Delight in this wholesome and comforting Dairy-Free Yong Tau Foo, a flavorful twist on the traditional Malaysian dish that's perfect for anyone avoiding dairy. This recipe features a delicious medley of stuffed tofu and vegetables, including eggplants, okra, and red chilies, filled with a savory mixture of ground chicken or plant-based meat, spring onions, and soy sauce. Everything is gently simmered in a rich miso-infused vegetable broth, with tender Napa cabbage and vibrant carrot rounds adding texture and color. Served over silky rice noodles and garnished with fresh cilantro, lime wedges, and optional chili sauce, this nutritious dish is a crowd-pleaser. Ideal for a cozy weeknight dinner or a satisfying meal to share, this dairy-free Yong Tau Foo is a celebration of bold flavors and heartwarming comfort in every bowl.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 grams Ground chicken or plant-based ground meat
- 2 stalks Spring onions (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper powder
- 3 pieces Red chilies (optional, for stuffing)
- 5 pieces Okra (lady's fingers)
- 2 small Eggplants (cut into 2-inch pieces, hollowed)
- 1 liter Vegetable broth
- 1 tablespoon Miso paste (ensure dairy-free)
- 1 medium Carrots (sliced into rounds)
- 4 pieces Napa cabbage leaves
- 200 grams Rice noodles (cooked)
- 2 tablespoons Fresh cilantro (for garnish, optional)
- 2 pieces Lime wedges (for serving)
- 2 tablespoons Chili sauce (optional, for serving)
Instructions
Prepare the stuffing mix by combining the ground chicken (or plant-based ground meat), chopped spring onions, minced garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper powder in a mixing bowl. Mix well until thoroughly combined.
Prepare the tofu and vegetables for stuffing. Cut the firm tofu into large cubes and carefully make a shallow hollow in the center of each cube without breaking them. For the vegetables, deseed and hollow out the red chilies, cut the eggplants into pieces and hollow them slightly, and cut the tops off the okra while leaving them whole.
Stuff each prepared tofu cube and vegetable with about 1-2 teaspoons of the stuffing mixture. Be careful not to overfill.
In a large pot, heat the vegetable broth over medium heat. Stir in the miso paste until dissolved. Add the sliced carrots to the broth and let it simmer for 5 minutes.
Gently add the stuffed tofu and vegetables to the simmering broth. Let them cook for 10-12 minutes, or until the stuffing is cooked through.
Add the Napa cabbage leaves to the pot during the last 2-3 minutes of cooking. Allow them to soften but not overcook.
In serving bowls, divide the cooked rice noodles evenly. Ladle the hot broth, stuffed tofu, and vegetables over the noodles.
Garnish each bowl with fresh cilantro, a squeeze of lime juice, and a drizzle of chili sauce if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 6035 mg | 262% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 41.1 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 987 mg | 76% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4304 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
