Vegetarian Yong Tau Foo
Delight in the comforting flavors of Vegetarian Yong Tau Foo, a wholesome plant-based twist on the classic Malaysian dish. This recipe features an irresistible stuffing made of crumbled firm tofu, finely chopped mushrooms, carrots, and spring onions, all seasoned with soy sauce and bound with cornstarch. The flavorful mixture is gently packed into tender eggplant slices, red bell pepper squares, and vibrant okra. Pan-seared to golden perfection, these stuffed vegetables are then simmered in a lightly seasoned vegetable broth, creating a hearty, umami-rich soup. Perfect as a light meal or paired with rice noodles or steamed rice, this Vegetarian Yong Tau Foo is a nutritious, satisfying choice for anyone looking to explore bold Southeast Asian flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Firm tofu
- 100 grams Mushrooms (shiitake or button)
- 1 medium Carrot
- 2 stalks Spring onions
- 2 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 1 medium Eggplant
- 1 large Red bell pepper
- 6 pieces Okra
- 1 liter Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 teaspoon Sesame oil
- 2 tablespoons Cooking oil
Instructions
Drain the firm tofu and press it between two plates for 10-15 minutes to remove excess water. Crumble the tofu into a large mixing bowl.
Finely chop the mushrooms, carrot, and spring onions. Add them to the bowl with the tofu.
Season the stuffing mixture with soy sauce and mix well. Add the cornstarch to bind the mixture together.
Prepare the vegetables to be stuffed: slice the eggplant into 2 cm thick rounds and cut a slit in each piece to create a pocket. Cut the red bell pepper into large square pieces and remove the seeds. Trim the tops off the okra and make a small slit along the length of each piece.
Using a spoon or your hands, stuff each prepared vegetable piece with the tofu mixture. Be sure not to overfill to avoid spilling during cooking.
Heat the cooking oil in a large skillet over medium heat. Sear the stuffed vegetables and tofu pieces until golden on both sides, about 2-3 minutes per side. Remove and set aside.
In a large pot, bring the vegetable broth to a gentle boil. Add salt, white pepper, and sesame oil for seasoning.
Gently place the stuffed vegetables and tofu into the broth. Let simmer for 10 minutes to allow the flavors to meld.
Ladle the broth and the stuffed vegetables into bowls and serve hot. Optionally, serve with rice noodles or steamed rice on the side.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6641 mg | 289% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 46.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 759 mg | 58% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 4499 mg | 96% | |
*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.
