Low Carb Yong Tau Foo
Discover the ultimate guilt-free comfort food with this Low Carb Yong Tau Foo recipe, a fresh twist on the traditional Asian classic. Packed with protein from succulent ground chicken or pork and optionally enhanced with flavorful fish paste, this dish features a medley of stuffed tofu, eggplant, bitter gourd, and red chilies. Simmered gently in a light, aromatic chicken broth, it’s low in carbs yet rich in taste, making it a perfect option for a healthy and satisfying meal. Garnish it with crisp bean sprouts, fragrant spring onions, and coriander for an added burst of freshness, and enjoy a bowl that’s as nourishing as it is delicious. Perfect for those on keto or low-carb diets, this homemade Yong Tau Foo offers warmth, wholesomeness, and bold flavors in just 50 minutes.
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 250 grams Ground chicken or pork
- 50 grams Fish paste (optional, for added flavor)
- 1 large Eggplant
- 4 pieces Red chili (large, for stuffing)
- 1 medium-sized Bitter gourd
- 2 teaspoons Minced garlic
- 2 tablespoons Soy sauce (low-sodium)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 liter Chicken broth (unsalted)
- 500 milliliters Water
- 100 grams Baby spinach (optional, for garnish)
- 100 grams Bean sprouts
- 2 stalks Spring onion (thinly sliced, for garnish)
- 2 tablespoons Fresh coriander (optional, for garnish)
Instructions
1. Prepare the vegetables by slicing the eggplant into 1-inch thick rounds and making a small slit on the side of each round for stuffing. Cut the bitter gourd into 1-inch thick rings and remove the seeds. For the red chilies, slice lengthwise and remove the seeds while keeping the chili intact for stuffing.
2. Pat the tofu dry and cut into 2-inch cubes. Make a small slit in each tofu cube without cutting all the way through to create a pocket for stuffing.
3. In a mixing bowl, combine ground chicken or pork, fish paste (if using), minced garlic, soy sauce, sesame oil, salt, and white pepper. Mix the ingredients thoroughly until well combined.
4. Stuff each prepared vegetable and tofu pocket with the meat mixture. Use a small spoon or your hands to press the filling in firmly.
5. Heat a pot or large saucepan over medium heat and add chicken broth and water. Bring the liquid to a gentle boil.
6. Carefully add the stuffed tofu and vegetables into the broth. Lower the heat to a simmer and cook for 15-20 minutes, or until the meat filling is fully cooked and the vegetables are tender.
7. While the Yong Tau Foo is cooking, blanch the bean sprouts in boiling water for 1-2 minutes, then drain and set aside. If using baby spinach, blanch that as well and set aside.
8. Ladle the Yong Tau Foo and broth into serving bowls. Add some blanched bean sprouts and baby spinach to each bowl, if desired.
9. Garnish with sliced spring onions and fresh coriander before serving.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 78% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 4822 mg | 210% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 43.8 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 4689 mg | 100% | |
*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.
