Vegan Yong Tau Fu
Experience the wholesome flavors of Vegan Yong Tau Fu, a plant-based twist on the beloved Malaysian dish brimming with vibrant vegetables and aromatic ingredients. This recipe features stuffed bitter melon, bell pepper, carrot, and seared tofu packed with a savory filling of mashed tofu, shiitake mushrooms, and fresh aromatics. These nutrient-rich stuffed vegetables are simmered in a fragrant miso-infused vegetable broth, enhanced with garlic, ginger, and soy sauce for a comforting umami-packed soup. Optional rice noodles make it a hearty meal, while fresh spinach and chopped scallions add a burst of color and freshness. Perfect for a satisfying yet healthy dinner, this Vegan Yong Tau Fu is a delightful fusion of vibrant flavors and nutritious ingredients, suitable for vegetarians, vegans, and anyone looking to indulge in a guilt-free culinary adventure.
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Recipe Information
Ingredients
- 300 grams Firm tofu
- 6 pieces Shiitake mushrooms
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 medium Bitter melon
- 100 grams Fresh spinach leaves
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 cloves Garlic, minced
- 800 milliliters Vegetable broth
- 2 tablespoons Miso paste
- 1 teaspoon Ginger, minced
- 200 grams Cooked rice noodles (optional)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.5 teaspoon White pepper
- 2 stalks Scallions, chopped
Instructions
Press the firm tofu to remove excess water, then mash it into a smooth consistency using a fork.
Finely chop the shiitake mushrooms, carrot, and scallions. Add them to the mashed tofu.
Mix in 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and half a teaspoon of white pepper into the tofu mixture to form a stuffing paste.
Prepare the vegetables by hollowing out the seeds from the bitter melon, cutting the bell pepper into large chunks, and slicing a thick piece off the carrot for stuffing. Set aside.
Stuff the prepared vegetables with the tofu mixture, pressing lightly to ensure the filling stays in place.
Heat a non-stick pan over medium heat and lightly sear the stuffed vegetables for 2-3 minutes per side. Remove and set aside.
In a large pot, heat 1 teaspoon of sesame oil and sauté the minced garlic and ginger until fragrant.
Add the vegetable broth, miso paste, and the remaining tablespoon of soy sauce. Stir until the miso paste is fully dissolved. Bring to a gentle boil.
Carefully add the seared, stuffed vegetables into the soup base and simmer for 10 minutes, allowing the flavors to meld together.
Add fresh spinach leaves to the soup during the last 2 minutes of cooking.
Optional: If serving with rice noodles, cook the noodles according to package instructions and divide them into serving bowls.
Ladle the Vegan Yong Tau Fu and soup over the rice noodles or serve solo as a hearty soup.
Garnish with chopped scallions and serve hot. Adjust salt and pepper to taste if necessary.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 5939 mg | 258% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 30.3 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 793 mg | 61% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3844 mg | 82% | |
*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.
