Gluten-Free Yong Tau Foo
Experience the vibrant flavors of Southeast Asia with this hearty Gluten-Free Yong Tau Foo recipe, a delightful medley of stuffed vegetables simmered in a rich, miso-infused broth. Perfect for gluten-free lifestyles, this recipe features stuffed firm tofu combined with ground chicken or shrimp (optional), seasoned with gluten-free soy and oyster sauces for a savory punch. Smoky eggplants, crisp okra, and fiery red chilies are tenderly filled and seared to perfection before simmering in an aromatic vegetable stock. Quick to prepare and bursting with umami, this dish pairs beautifully with steamed rice or gluten-free noodles, offering a wholesome, gluten-free dining experience that’s both comforting and nutritious. Whether you're seeking a healthy weekday dinner or an impressive meal to wow your guests, this rendition of Yong Tau Foo is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Firm tofu
- 200 grams Ground chicken (or shrimp, optional)
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Gluten-free oyster sauce
- 2 cloves Minced garlic
- 2 stalks Spring onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 4 Red chilies (for stuffing)
- 6 Firm okra (ladyfingers, for stuffing)
- 2 Eggplants (small or medium-sized)
- 6 Gluten-free fish balls (optional)
- 1 liter Vegetable stock
- 1 tablespoon Gluten-free miso paste
- 2 tablespoons Neutral cooking oil
Instructions
1. Prepare the stuffing mix: In a bowl, mash the firm tofu until it forms a crumbly but cohesive paste. Add the ground chicken or shrimp (if using), gluten-free soy sauce, gluten-free oyster sauce, minced garlic, chopped spring onions, salt, and white pepper. Mix thoroughly until the ingredients are evenly combined.
2. Prepare the vegetables: Cut the red chilies lengthwise, remove the seeds, and set aside. Trim the tops off the okra and make a slit down one side without cutting through. Slice the eggplants into 2-3 inch pieces, then make a pocket by cutting partway through each piece lengthwise.
3. Stuff the vegetables: Using a small spoon, carefully stuff each chili, okra, and eggplant piece with the tofu mixture, pressing gently to fill each pocket without overstuffing.
4. Heat the oil: In a large pan, heat 2 tablespoons of neutral cooking oil over medium heat. Gently sear the stuffed vegetables and any optional fish balls until lightly golden on all sides. Remove and set aside.
5. Prepare the broth: In a large pot, bring the vegetable stock to a gentle simmer. Add the gluten-free miso paste and stir until dissolved.
6. Simmer the stuffed items: Carefully add the stuffed vegetables and fish balls to the simmering broth. Let them cook for 10-12 minutes, ensuring that the stuffing is cooked through and the flavors meld together.
7. Taste and adjust: Season the broth with additional gluten-free soy sauce or salt as needed, depending on your taste.
8. Serve: Divide the Yong Tau Foo into serving bowls, ladling the broth over the top. Garnish with more chopped spring onions if desired. Serve on its own or with a side of steamed rice or gluten-free noodles for a complete meal.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 9272 mg | 403% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 45.1 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 824 mg | 63% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5555 mg | 118% | |
*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.
