Low Carb Yong Tau Fu
Savor the comforting flavors of this Low Carb Yong Tau Fu, a healthy twist on the traditional Southeast Asian dish. Perfect for keto and low-carb diets, this recipe features a delicious assortment of stuffed tofu, red chili peppers, bell peppers, and eggplant, all filled with a savory blend of ground chicken or minced pork, scallions, and garlic. Lightly pan-fried to golden perfection, these stuffed delights are then simmered in a flavorful unsweetened chicken broth alongside tender bok choy for a nutrient-packed meal. Served with a side of steamed cauliflower rice, this hearty yet guilt-free dish is not only brimming with protein but also gluten-free and low in calories. Whether you're seeking a wholesome dinner option or simply craving comforting Asian-inspired flavors, this Low Carb Yong Tau Fu recipe will delight your tastebuds and keep you on track with your healthy eating goals.
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Recipe Information
Ingredients
- 300 grams Ground chicken or minced pork
- 2 blocks Firm tofu
- 3 whole Red chili peppers
- 2 whole Green bell peppers
- 1 large Eggplant
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 0.5 teaspoon White pepper
- 2 cloves Garlic
- 2 stalks Scallions
- 200 grams Cauliflower rice
- 600 milliliters Chicken broth (unsweetened)
- 2 heads Bok choy
- 0.5 teaspoon Salt
- 1 tablespoon Oil for frying
Instructions
Prepare the stuffing by mixing the ground chicken or minced pork in a bowl with the fish sauce, soy sauce, sesame oil, white pepper, minced garlic, and finely chopped scallions until well combined.
Cut the tofu blocks diagonally into triangles, then use a small spoon to hollow out a section in the center of each triangle to create a cavity for stuffing. Reserve the scooped-out tofu for the meat mixture.
Slice the chili peppers lengthwise and remove the seeds. Cut the bell peppers into thick, large square pieces. Slice the eggplant into 1-inch thick rounds and carve a small cavity in the middle of each piece for stuffing.
Blend the reserved scooped-out tofu into the meat mixture to create a smoother and creamier stuffing.
Stuff the prepared tofu pieces, chili peppers, bell peppers, and eggplant with the meat mixture, pressing it in firmly but gently.
Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Fry the stuffed tofu and vegetables meat-side down first, until lightly browned. Flip them carefully to cook the other sides until golden brown. Remove and set aside.
In a pot, bring the chicken broth to a gentle boil. Add the bok choy and simmer for 2-3 minutes until wilted and vibrant green.
Transfer the stuffed tofu and vegetables into the pot with the broth. Simmer for 5-7 minutes, allowing the flavors to meld together.
Serve the stuffed tofu and vegetables in bowls, ladling the hot broth over them. Add a side of steamed cauliflower rice to complete your low-carb meal.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 6446 mg | 280% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 50.2 g | ||
| Protein | 159.3 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1757 mg | 135% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5881 mg | 125% | |
*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.
