Dairy-Free Yong Tau Foo

Delight in a comforting bowl of **Dairy-Free Yong Tau Foo**, a nutritious and vibrant take on the beloved Southeast Asian dish. This recipe features soft tofu and an assortment of fresh vegetables—like okra, eggplant, and chilies—stuffed with flavorful ground chicken or plant-based meat, making it ideal for diverse dietary preferences. Simmered in a fragrant broth enriched with miso paste and served over tender rice noodles, each bite is a perfect harmony of savory, wholesome goodness. Finished with crisp Napa cabbage, fresh cilantro, and a squeeze of lime, this dairy-free recipe is a comforting meal that’s both healthy and satisfying. Whether you’re craving a hearty soup bursting with umami or exploring dairy-free options, this dish is sure to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 grams Ground chicken or plant-based ground meat
• 2 stalks Spring onions (finely chopped)
• 2 cloves Garlic (minced)
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 tablespoon Cornstarch
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper powder
• 3 pieces Red chilies (optional, for stuffing)
• 5 pieces Okra (lady's fingers)
• 2 small Eggplants (cut into 2-inch pieces, hollowed)
• 1 liter Vegetable broth
• 1 tablespoon Miso paste (ensure dairy-free)
• 1 medium Carrots (sliced into rounds)
• 4 pieces Napa cabbage leaves
• 200 grams Rice noodles (cooked)
• 2 tablespoons Fresh cilantro (for garnish, optional)
• 2 pieces Lime wedges (for serving)
• 2 tablespoons Chili sauce (optional, for serving)

Directions

Step 1

Prepare the stuffing mix by combining the ground chicken (or plant-based ground meat), chopped spring onions, minced garlic, soy sauce, sesame oil, cornstarch, salt, and white pepper powder in a mixing bowl. Mix well until thoroughly combined.

Step 2

Prepare the tofu and vegetables for stuffing. Cut the firm tofu into large cubes and carefully make a shallow hollow in the center of each cube without breaking them. For the vegetables, deseed and hollow out the red chilies, cut the eggplants into pieces and hollow them slightly, and cut the tops off the okra while leaving them whole.

Step 3

Stuff each prepared tofu cube and vegetable with about 1-2 teaspoons of the stuffing mixture. Be careful not to overfill.

Step 4

In a large pot, heat the vegetable broth over medium heat. Stir in the miso paste until dissolved. Add the sliced carrots to the broth and let it simmer for 5 minutes.

Step 5

Gently add the stuffed tofu and vegetables to the simmering broth. Let them cook for 10-12 minutes, or until the stuffing is cooked through.

Step 6

Add the Napa cabbage leaves to the pot during the last 2-3 minutes of cooking. Allow them to soften but not overcook.

Step 7

In serving bowls, divide the cooked rice noodles evenly. Ladle the hot broth, stuffed tofu, and vegetables over the noodles.

Step 8

Garnish each bowl with fresh cilantro, a squeeze of lime juice, and a drizzle of chili sauce if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2401.1g)

Amount per serving	% Daily Value*
Calories	1590.1

Total Fat 60.2g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 172mg	0%
Sodium 6035.4mg	0%
Total Carbohydrate 173.6g	0%
Dietary Fiber 31.3g	0%
Total Sugars 41.1g
Protein 108.5g	0%

Vitamin D 0IU	0%
Calcium 987.1mg	0%
Iron 16.0mg	0%
Potassium 4304.1mg	0%

*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.

Source of Calories

Fat: 32.4%

Protein: 26.0%

Carbs: 41.6%