Nut-Free Yong Tau Foo
Savor the comforting flavors of Nut-Free Yong Tau Foo, an allergy-friendly twist on the beloved Malaysian dish. This recipe features tender stuffed tofu and an assortment of fresh vegetables like baby eggplants, okra, and red chilies, filled with a savory mixture of minced chicken or shrimp and fish paste. Enhanced with fragrant garlic, carrot, and spring onion, this nut-free creation is fried to golden perfection before being simmered in a flavorful broth. The dish can be served with rice noodles and blanched bean sprouts for a complete meal, ensuring a hearty yet light experience. Perfect for those seeking a nut-free alternative, this recipe is bursting with balanced umami and customizable toppings like light soy sauce and nut-free chili sauce. Ideal for family dinners or gatherings, Nut-Free Yong Tau Foo guarantees wholesome satisfaction in under an hour.
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Recipe Information
Ingredients
- 4 blocks firm tofu
- 200 grams minced chicken or shrimp
- 150 grams fish paste
- 1 medium carrot
- 2 stalks spring onion
- 2 cloves garlic
- 1 tablespoon soy sauce (nut-free)
- 1 teaspoon sesame oil (optional, ensure nut-free)
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 250 ml frying oil
- 4 pieces baby eggplants
- 8 pieces okra
- 4 large red chilies
- 1 liter broth (chicken or vegetable stock)
- 100 grams bean sprouts
- 200 grams rice noodles (optional)
- 1 tablespoon light soy sauce (for serving)
- 1 tablespoon chili sauce (optional, nut-free)
Instructions
Drain the firm tofu and pat it dry with a paper towel. Cut each block into halves or quarters, depending on the size of the tofu pieces desired. Carefully carve a small pocket in each tofu piece without cutting through, leaving enough room for stuffing.
In a mixing bowl, combine the minced chicken or shrimp with the fish paste. Finely grate the carrot, mince the spring onion, and garlic, then add them to the mixture.
Season the filling mixture with soy sauce, sesame oil (if using), salt, and white pepper. Mix well until a paste-like consistency forms.
Prepare the vegetables for stuffing. Cut the baby eggplants in half lengthwise and scoop out some flesh to create a cavity. Slice the tops off the okra and make a vertical slit to open them slightly. For the chilies, make a lengthwise slit and remove the seeds while keeping the stem intact.
Stuff the tofu pieces and vegetables with the filling mixture. Pack the filling tightly but avoid overstuffing.
Heat the frying oil in a deep pan over medium heat. Fry the stuffed tofu and vegetables until the filling is firm and the outer surfaces are golden brown. Remove and set aside to drain on a paper towel.
In a large pot, bring the chicken or vegetable stock to a gentle simmer. Adjust the seasoning with soy sauce and white pepper as needed.
Add the fried tofu and stuffed vegetables to the broth. Simmer for 10–12 minutes to allow the flavors to meld.
If using rice noodles, cook them according to package instructions, then divide them into serving bowls.
Blanch the bean sprouts in boiling water for 1–2 minutes and add them to the serving bowls alongside the rice noodles.
Ladle the broth along with the stuffed tofu and vegetables into the bowls. Serve warm, garnished with light soy sauce and nut-free chili sauce if desired.
Nutrition Facts
Calories |
4598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 361.9 g | 464% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 8736 mg | 380% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 48.3 g | ||
| Protein | 260.8 g | 522% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2756 mg | 212% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5252 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.
