Gluten-Free Yong Tau Fu
Delight in the comforting flavors of Gluten-Free Yong Tau Fu, a vibrant and hearty dish inspired by a beloved Asian classic. Perfect for those with dietary restrictions, this recipe swaps traditional ingredients for gluten-free soy and hoisin sauces, while still delivering authentic taste. Stuffed with a savory filling of minced chicken, pork, or mushrooms, and paired with wholesome vegetables like eggplant, red chilies, and okra, each bite bursts with flavor and texture. Gently simmered in a rich, gluten-free vegetable broth thickened with rice flour or tapioca starch, it’s a perfect warm bowl for cozy evenings. Serve as a satisfying soup or with steamed rice or gluten-free noodles for a nourishing meal your whole family will love. This recipe is quick to prepare, taking just 20 minutes to prep and 30 minutes to cook, making it an ideal choice for weeknight dinners!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 4 tablespoons Gluten-free soy sauce
- 2 tablespoons Gluten-free hoisin sauce
- 200 grams Minced chicken or pork (or minced mushrooms for a vegetarian option)
- 2 stalks Spring onions, finely chopped
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 medium Eggplant, cut into 1-inch rounds
- 3 small Red chili peppers, hollowed out (optional)
- 6 pieces Okra, tops trimmed
- 2 tablespoons Rice flour or tapioca starch
- 4 cups Vegetable stock
- 2 cups Water
- 1 teaspoon Sugar
- 3 tablespoons Cooking oil
Instructions
Cut the firm tofu into 2x2-inch squares and hollow out the centers carefully using a teaspoon to create a pocket for filling. Reserve the scooped-out tofu for later.
Prepare the filling by combining the minced chicken or pork (or minced mushrooms), chopped spring onions, minced garlic, gluten-free soy sauce (1 tablespoon), salt, and white pepper in a bowl. Mix until well combined.
Stuff each tofu pocket, eggplant round, red chili pepper, and okra with the filling mixture. Press firmly to ensure the filling adheres.
Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Carefully place the stuffed tofu and vegetables, filling side down, into the skillet. Pan-fry until golden brown, about 3-4 minutes on each side. Remove and set aside.
In a large pot, heat 1 tablespoon of oil and sauté the reserved scooped-out tofu for 2-3 minutes. Add the vegetable stock, water, gluten-free soy sauce (3 tablespoons), gluten-free hoisin sauce, and sugar. Bring the broth to a simmer.
Mix the rice flour or tapioca starch with 4 tablespoons of water to make a slurry. Gradually add the slurry to the simmering broth, stirring continuously to thicken slightly.
Gently add the fried stuffed tofu and vegetables into the broth. Let everything simmer together for 10 minutes, allowing the flavors to meld.
Serve the Gluten-Free Yong Tau Fu hot, either as a soup on its own or with a side of steamed rice or gluten-free noodles. Garnish with additional chopped spring onions if desired.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 7960 mg | 346% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 54.3 g | ||
| Protein | 107.0 g | 214% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 947 mg | 73% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4386 mg | 93% | |
*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.
