Low Sodium Yong Tau Foo
Delight in a healthier twist on a classic dish with this Low Sodium Yong Tau Foo recipe, perfect for those seeking bold flavors without extra salt. Packed with stuffed tofu, chili peppers, okra, and Japanese eggplant filled with a savory chicken or fish paste mixture, this dish offers a hearty and nutritious combination of textures and tastes. Simmered in a light, low-sodium vegetable broth seasoned with hints of rice vinegar and sesame oil, and completed with fresh spinach and optional mung bean vermicelli for added richness, this comforting meal is ideal for a wholesome lunch or dinner. Quick to prepare in under an hour, it’s a refreshing option for health-conscious food lovers who want to enjoy an iconic Asian delicacy with less sodium, all while adding their own spin with vibrant garnishes like fresh cilantro.
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Recipe Information
Ingredients
- 6 pieces Firm tofu
- 2 large Red chili peppers
- 6 pieces Okra
- 1 large Japanese eggplant
- 250 grams Ground chicken or fish paste
- 0.25 teaspoons White pepper
- 1 teaspoons Minced garlic
- 1 teaspoons Cornstarch
- 1.5 liters Low-sodium vegetable stock
- 2 cups Fresh spinach or other leafy greens
- 100 grams Mung bean vermicelli (optional)
- 1 tablespoons Rice vinegar
- 1 teaspoons Sesame oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Prepare the filling by mixing the ground chicken or fish paste with white pepper, minced garlic, and cornstarch in a bowl until well-combined.
Cut a slit into each piece of firm tofu to create a small pocket. Stuff the tofu pockets with about 1-2 teaspoons of the prepared filling.
Cut the red chili peppers lengthwise and remove seeds. Stuff each chili with the filling.
Slice the okra lengthwise and stuff each piece with the filling.
Cut the Japanese eggplant into thick rounds (approximately 1 inch) and make a slit in each round to hold the filling. Stuff each round with about 1 teaspoon of the filling.
In a large pot, bring the low-sodium vegetable stock to a gentle boil.
Carefully lower the stuffed tofu, stuffed vegetables, and spinach into the pot. Let them simmer for 10-12 minutes until the filling is fully cooked.
If using mung bean vermicelli, soak them in hot water for 5 minutes until softened, then drain and divide into serving bowls.
Season the broth by adding rice vinegar and sesame oil. Adjust to taste by adding more rice vinegar or white pepper as needed.
Serve the cooked tofu and vegetables over the prepared mung bean vermicelli (if using) and ladle the hot broth over the top.
Garnish with fresh cilantro if desired, and enjoy warm.
Nutrition Facts
Calories |
2977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 45.4 g | ||
| Protein | 298.8 g | 598% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3867 mg | 297% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 5674 mg | 121% | |
*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.
