Nut-Free Yong Tau Fu
Delight in the comforting flavors of Nut-Free Yong Tau Fu, a wholesome spin on the beloved traditional dish that's perfect for those with nut allergies. This recipe features tender vegetables like eggplant, bitter melon, red bell peppers, and okra, each carefully stuffed with a savory mixture of crumbled firm tofu, ground chicken or pork, and aromatic fish paste. Simmered in a flavorful chicken broth, this dish achieves the perfect balance of umami and freshness. Whether served on its own or paired with steamed rice or noodles, this nut-free version of Yong Tau Fu is a satisfying, allergy-friendly meal that’s also quick and easy to prepare in under an hour. A must-try recipe for fans of Asian-inspired comfort food!
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 200 grams Ground chicken or ground pork
- 100 grams Fish paste
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 0.5 teaspoons White pepper
- 2 cloves Garlic, minced
- 2 medium Eggplant
- 1 medium Bitter melon
- 2 medium Red bell peppers
- 8 pods Okra
- 4 cups Chicken broth
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 tablespoon Cornstarch
- 3 tablespoons Water
Instructions
Prepare the tofu stuffing: Pat dry the firm tofu and crumble it into a large mixing bowl. Add the ground chicken or pork, fish paste, soy sauce, oyster sauce, white pepper, and minced garlic. Mix thoroughly until well combined.
Prepare the vegetables: Slice the eggplants into 2-inch thick rounds and make a slit in the center to create a pocket. Slice the bitter melon into 1-inch thick rings and remove the seeds. Cut the red bell peppers into halves, removing the seeds and membranes. Trim the okra and make a small slit along one side.
Stuff the vegetables: Using a spoon or your hands, carefully stuff the prepared tofu mixture into the pockets of the eggplants, bitter melon rings, bell pepper halves, and okra pods. Press the filling gently to ensure it stays in place.
Heat a large nonstick skillet over medium heat and add 2 tablespoons of vegetable oil. Cook the stuffed vegetables, filling side down first, for 2-3 minutes until lightly browned. Flip and cook for another 2-3 minutes until the vegetables are slightly softened. Remove from the skillet and set aside.
In a large pot, bring the chicken broth to a gentle boil. Season with 0.5 teaspoons of salt. Add the seared stuffed vegetables to the broth and simmer for 10 minutes, allowing the flavors to meld.
To make the sauce thicker (optional): Mix 1 tablespoon of cornstarch with 3 tablespoons of water in a small bowl. Slowly add the cornstarch slurry to the broth while stirring continuously, until the soup thickens slightly.
Serve the nut-free Yong Tau Fu warm in bowls with a ladleful of the flavorful broth. It can be enjoyed as is or accompanied by steamed rice or noodles.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 7445 mg | 324% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 53.8 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 827 mg | 64% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5454 mg | 116% | |
*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.
