Paleo Yong Tau Foo
Discover the hearty and wholesome delight of Paleo Yong Tau Foo, a reinvented classic that’s perfect for health-conscious food enthusiasts. This nutrient-packed recipe combines traditional Yong Tau Foo flavors with a paleo-friendly twist, featuring tender stuffed vegetables like baby eggplants, okra, zucchini, and red chili peppers filled with a savory blend of ground chicken and pork. Simmered in rich bone broth and seasoned with coconut aminos and arrowroot starch, every bite bursts with umami while staying gluten-free and dairy-free. The seared stuffing adds a delightful golden crust, and the fresh cilantro garnish offers a refreshing finish. Whether you're looking for a clean-eating dinner option or a comforting bowl of soup, this recipe is both satisfying and packed with nutritious ingredients.
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Recipe Information
Ingredients
- 6 cups bone broth
- 1 pound ground chicken
- 1 pound ground pork
- 1 large egg
- 2 tablespoons coconut aminos
- 2 tablespoons arrowroot starch
- 2 cloves garlic
- 2 tablespoons spring onions (green parts only)
- 2 whole red chili peppers
- 4 whole baby eggplants
- 10 pods okra
- 1 medium zucchini
- 1 teaspoon sea salt
- 0.5 teaspoon white pepper
- 2 tablespoons avocado oil
- 2 tablespoons fresh cilantro
Instructions
In a large mixing bowl, combine the ground chicken, ground pork, egg, coconut aminos, arrowroot starch, minced garlic, chopped spring onions, sea salt, and white pepper. Mix until well combined. This will be your stuffing.
Prepare the vegetables for stuffing. Slice the baby eggplants in half lengthwise and use a spoon to carefully scoop out a shallow trough in each half. Hollow out the red chili peppers by cutting off the tops and removing the seeds. Trim the tops off the okra and make a small slit down one side. Cut the zucchini into thick slices and hollow out the centers with a melon baller.
Stuff the prepared vegetables with the meat mixture, packing it firmly but not overfilling to avoid splitting.
In a large skillet, heat avocado oil over medium heat. Sear the stuffed vegetables, meat side down, until golden brown. Flip and cook for another couple of minutes on the other side. Remove the vegetables and set them aside.
In a large pot, bring the bone broth to a gentle boil. Lower the heat to a simmer and carefully add the seared stuffed vegetables. Simmer for 20-25 minutes until the meat filling is fully cooked and the vegetables are tender.
Taste the broth and adjust seasoning with additional sea salt if necessary.
To serve, ladle the stuffed vegetables and broth into bowls. Garnish with freshly chopped cilantro for a bright, herbaceous finish.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1118 mg | 49% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1437 mg | 31% | |
*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.
