Soy-Free Yong Tau Fu
Discover an exciting twist on a beloved Malaysian dish with this Soy-Free Yong Tau Fu recipe! Perfect for those seeking a soy-free alternative, this flavorful creation features vibrant red bell peppers, tender zucchini, and hearty eggplant stuffed with a savory blend of soy-free fish paste and ground chicken, seasoned with garlic, green onion, and a touch of soy-free oyster sauce. Sear the stuffed vegetables to golden perfection before simmering them gently in aromatic vegetable broth for a comforting and nutritious meal. Serve with rice noodles for an added layer of heartiness and pair with chili sauce for a spicy kick. Ready in under an hour, this recipe is a wholesome, allergy-friendly take on an Asian classic that's sure to impress at the dinner table.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 medium Zucchini
- 1 large Eggplant
- 300 grams Fish paste (check for soy-free)
- 200 grams Ground chicken
- 3 cloves Garlic
- 3 stalks Green onion
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 2 tablespoons Oyster sauce (soy-free)
- 1 liter Vegetable broth
- 200 grams Rice noodles (optional, for serving)
- 50 grams Chili sauce (optional, for dipping)
- 2 tablespoons Cooking oil
Instructions
Wash all vegetables thoroughly. Halve the red bell peppers and remove the seeds. Slice the zucchini into 2-inch thick rounds and scoop out the centers to create a hollow. Slice the eggplant into 2-inch pieces and make a small slit in each piece without cutting through entirely.
In a large mixing bowl, combine the fish paste, ground chicken, minced garlic, finely chopped green onion, salt, white pepper, and soy-free oyster sauce. Mix thoroughly until the filling is cohesive.
Stuff each vegetable with the filling, pressing firmly to ensure it adheres. Be careful not to overfill to avoid the filling spilling out during cooking.
Heat the vegetable broth in a medium pot over medium heat until simmering. Keep warm while preparing the vegetables.
Heat the cooking oil in a large skillet over medium heat. Place the stuffed vegetables filling-side down and sear until golden brown, about 3-4 minutes. Flip and cook for an additional 2-3 minutes.
Transfer the seared vegetables into the pot of simmering broth. Reduce the heat to low and allow the vegetables to cook for 10-12 minutes until tender and the filling is cooked through.
Prepare rice noodles, if using, according to package instructions. Drain and set aside.
To serve, ladle the broth and stuffed vegetables into bowls. Optionally, add rice noodles and garnish with additional green onion. Serve with chili sauce for dipping.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 13378 mg | 582% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 96.2 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 15.0 mcg | 75% | |
| Calcium | 468 mg | 36% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 6886 mg | 147% | |
*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.
