Dairy-Free Yong Tau Fu
Discover a wholesome twist on a beloved Asian classic with this Dairy-Free Yong Tau Fu recipe. Perfect for diners seeking a flavor-packed, allergy-friendly meal, this recipe transforms traditional stuffed vegetables into a dairy-free delight. Featuring protein-rich firm tofu, ground chicken or plant-based alternatives, and vibrant grated carrots, the filling is infused with soy sauce, sesame oil, and white pepper for an irresistible savory aroma. Stuffed bell peppers, eggplants, zucchinis, and bitter melons simmer to tender perfection in a fragrant vegetable broth seasoned with garlic, ginger, and a touch of salt. Serve this comforting dish on a bed of rice noodles or enjoy it as-is, garnished with fresh cilantro for a burst of color and freshness. Ready in under an hour, this healthy, nutritious recipe makes for an easy weeknight dinner or a crowd-pleasing addition to any feast.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 250 grams Ground chicken or plant-based ground protein
- 50 grams Carrots, grated
- 2 stalks Scallions, finely chopped
- 1 tablespoon Soy sauce (or liquid aminos for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 500 grams Vegetables for stuffing (bell peppers, eggplant, zucchini, bitter melon, etc.)
- 200 grams Rice noodles (optional, for serving)
- 1 liter Vegetable broth
- 3 cloves Garlic, minced
- 1 inch Ginger, sliced
- 0.5 teaspoon Salt
- 2 tablespoons Cilantro for garnish (optional)
Instructions
Drain the tofu and pat dry with a clean kitchen towel. Mash it in a large bowl until smooth.
Add the ground chicken or plant-based ground protein, grated carrots, scallions, soy sauce, sesame oil, and white pepper to the bowl with the mashed tofu. Mix well to combine. This will serve as the stuffing mixture.
Prepare the vegetables for stuffing by slicing them into halves or thick pieces and hollowing out their centers to create space for the stuffing.
Stuff the hollowed vegetables with the tofu mixture, packing it in firmly while being careful not to overfill or break the vegetables.
Heat a large pot over medium heat and add the vegetable broth, garlic, ginger, and salt. Bring it to a gentle simmer.
While the broth simmers, carefully place the stuffed vegetables into the pot. Cover and cook for 12-15 minutes until the filling is cooked through and the vegetables are tender.
If using rice noodles, cook them according to the package instructions and divide them into serving bowls.
Ladle the hot broth with the stuffed vegetables over the rice noodles or serve as is. Garnish with fresh cilantro if desired.
Enjoy your Dairy-Free Yong Tau Fu warm!
Nutrition Facts
Calories |
1757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 4805 mg | 209% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 35.5 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 930 mg | 72% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4269 mg | 91% | |
*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.
