Low Sodium Yong Tau Fu
Elevate your dining experience with this flavorful and nutritious Low Sodium Yong Tau Fu recipe, a fresh take on the classic stuffed tofu and vegetable dish. Perfect for those mindful of their sodium intake, this recipe features tender bitter melon, juicy eggplant, firm tofu, and vibrant red bell pepper—all generously filled with a savory ground chicken mixture flavored with garlic, green onion, and low-sodium soy sauce. Steamed to perfection and simmered in a fragrant low-sodium chicken broth with shiitake mushrooms and baby bok choy, this comforting Malaysian-inspired dish is light yet incredibly satisfying. Ready in under an hour, it's an ideal choice for a wholesome, low-sodium dinner that doesn't skimp on flavor. Garnish with fresh cilantro for a colorful and aromatic finishing touch!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 1 medium Bitter melon
- 1 large Red bell pepper
- 1 medium Eggplant
- 200 grams Ground chicken
- 2 cloves Finely chopped garlic
- 2 stalks Finely chopped green onion
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Cornstarch
- 0.25 teaspoons White pepper
- 4 cups Low-sodium chicken stock
- 2 cups Water
- 80 grams Sliced shiitake mushrooms
- 100 grams Baby bok choy
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Cut the bitter melon into ½-inch rounds and scoop out the seeds to create hollow rings. Cut the red bell pepper and eggplant into large chunks, creating pockets for stuffing. Slice the tofu into squares about 2 inches thick, then make a shallow pocket in each square for stuffing.
In a mixing bowl, combine the ground chicken with garlic, green onions, low-sodium soy sauce, cornstarch, and white pepper. Mix until well incorporated to create the stuffing mixture.
Fill each piece of bitter melon, red bell pepper, eggplant, and tofu with a generous amount of the stuffing mixture. Press firmly to ensure the filling sticks.
Prepare a steamer and steam the stuffed ingredients for 10–12 minutes until the chicken filling is fully cooked. Remove from the heat and set aside.
In a large pot, bring the low-sodium chicken stock and water to a gentle boil. Add the shiitake mushrooms and simmer for 5 minutes.
Carefully transfer the steamed stuffed vegetables and tofu into the broth. Simmer for another 5 minutes, allowing the flavors to meld.
Add the baby bok choy to the pot and cook for 2–3 minutes until tender but still vibrant green.
Serve the Yong Tau Fu in individual bowls, ladling the warm broth over the stuffed tofu and vegetables. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 32.6 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 771 mg | 59% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4224 mg | 90% | |
*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.
