Vegetarian Yong Tau Fu
Dive into the delightful world of Vegetarian Yong Tau Fu, an inspired twist on the classic Asian dish that swaps traditional meat fillings for a wholesome tofu-based stuffing. Brimming with colorful, nutrient-rich ingredients like Japanese eggplants, okra, bitter gourd, red chilies, and mushrooms, this recipe offers a vibrant medley of textures and flavors. The stuffing combines firm tofu, silken tofu, and textured vegetable protein with aromatic garlic, soy sauce, and spring onions, creating a hearty yet light filling. Pan-fried and simmered in a savory vegetable broth infused with sesame oil and soy sauce, these stuffed vegetables exude comfort and warmth. Perfect for serving as a hearty soup or alongside steaming rice or noodles, this vegetarian masterpiece is quick to prepare, packed with plant-based protein, and guaranteed to impress. Whether you're embracing Meatless Monday or exploring Asian-inspired cuisine, Vegetarian Yong Tau Fu is a must-try for flavor-seekers and health-conscious food lovers alike.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 sheets bean curd sheets (optional)
- 4 red chilies
- 2 Japanese eggplants
- 1 bitter gourd
- 6 okra
- 8 mushrooms (shiitake or button)
- 200 grams firm silken tofu
- 50 grams textured vegetable protein (TVP) or mock ground meat
- 2 stalks spring onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 liter vegetable broth
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 0.5 teaspoon salt
- 2 tablespoons neutral cooking oil
Instructions
Press the 400g firm tofu to remove excess water. Crumble it into a large mixing bowl.
If using textured vegetable protein (TVP), soak it in warm water for 10 minutes, then drain and squeeze out excess water. Add it to the mixing bowl.
Mix in the 200g firm silken tofu, 2 finely chopped spring onions, 2 minced garlic cloves, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 0.5 teaspoon white pepper, and 0.5 teaspoon salt. Combine well to form the stuffing mixture.
Prepare the vegetables: slice the red chilies and bitter gourd into 2-inch pieces, cutting them lengthwise to remove seeds. Slice eggplants and okra lengthwise, leaving one side intact to create a pocket. Remove the stems from the mushrooms.
Carefully stuff the tofu mixture into the prepared vegetables and mushrooms. Seal the edges as best as possible to keep the filling intact.
Heat 2 tablespoons neutral cooking oil in a pan over medium heat. Pan-fry the stuffed vegetables and mushrooms on both sides until golden brown. Set them aside.
In a large pot, add 1 liter vegetable broth and bring to a gentle boil. Season the broth with 1 teaspoon sesame oil, 1 tablespoon soy sauce, and a pinch of salt, adjusting to taste.
Add the pan-fried stuffed vegetables to the broth and simmer for 5-7 minutes to allow the flavors to meld.
Serve the Vegetarian Yong Tau Fu hot, either as a soup or alongside rice or noodles. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1482 mg | 64% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 17.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 9.1 mg | 50% | |
| Potassium | 2773 mg | 59% | |
*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.
