Keto Yong Tau Foo
Savor the flavors of this Keto Yong Tau Foo, a low-carb twist on the beloved Southeast Asian dish! This comforting soup features tender bites of tofu, eggplant, red chili peppers, and okra, all stuffed with a savory blend of ground pork and shrimp. Simmered in a rich, keto-friendly chicken bone broth infused with white radish, garlic, sesame oil, and soy sauce, this dish is the perfect harmony of bold flavors and wholesome ingredients. Ready in just an hour, it’s a hearty, satisfying meal ideal for keto dieters or anyone looking for a nutrient-packed, guilt-free treat. Garnished with fresh scallions, it’s a vibrant dish that’s as healthy as it is delicious. Perfect for weeknight dinners or an impressive low-carb comfort food option!
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Recipe Information
Ingredients
- 250 g ground pork
- 150 g shrimp (deveined and chopped)
- 2 blocks firm tofu
- 1 large eggplant
- 4 medium red chili peppers
- 6 pieces okra
- 1 small white radish
- 1.5 liters chicken bone broth (unsweetened, low-carb)
- 2 tablespoons light soy sauce (keto-friendly)
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
- 2 stalks scallions (for garnish)
Instructions
In a large mixing bowl, combine the ground pork, chopped shrimp, minced garlic, salt, and white pepper. Mix well until the stuffing mixture is fully incorporated.
Slice the firm tofu blocks into triangles by cutting each block into 4 pieces diagonally. Use a small spoon to hollow out the centers to create space for stuffing; set aside the scrap tofu.
Slice the eggplant into 1-inch thick rounds and hollow out the centers slightly to make small cavities for stuffing.
Cut one slit lengthwise into each red chili pepper and okra. Remove the seeds and membranes to make room for the filling.
Use a spoon or your hands to fill the hollowed tofu, eggplant rounds, chili peppers, and okra with the pork and shrimp stuffing. Press gently to ensure the filling adheres to the vegetables and tofu.
Peel and slice the white radish into thick rounds, as it will serve as part of the broth base.
In a large pot, heat the sesame oil over medium heat. Add the chicken bone broth and slices of white radish. Bring to a boil, then reduce to a simmer and cook for 10 minutes to flavor the broth.
Add the light soy sauce to the broth. Taste and adjust for seasoning if needed. Carefully lower the stuffed tofu, vegetables, and radish into the pot.
Cover and cook for another 15 minutes, or until the stuffing in the vegetables and tofu is fully cooked through.
Ladle the soup into serving bowls, ensuring each serving gets a mix of stuffed items and radish slices. Garnish with chopped scallions and serve hot.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 7962 mg | 346% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 40.7 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1602 mg | 123% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5273 mg | 112% | |
*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.
