Gluten-Free Yong Tau Foo
Delight in the comforting flavors of **Gluten-Free Yong Tau Foo**, a wholesome and customizable recipe perfect for those craving a lighter, allergen-friendly dish. This Malaysian-Chinese classic is reinvented with stuffed vegetables like okra, red chilies, and eggplant, filled with a savory mixture of mashed tofu and ground chicken (or shrimp). Simmered in a fragrant gluten-free miso broth, this dish features gluten-free soy and oyster sauces for a depth of umami flavor. Perfectly seared and then gently cooked to tender perfection, each bite bursts with rich, satisfying taste. Serve it with steamed rice or gluten-free noodles for a complete, nourishing meal that's naturally gluten-free and utterly irresistible. Ideal for weeknight dinners or meal prep, this recipe balances flavor, nutrition, and comfort in every bowl.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Firm tofu
- 200 grams Ground chicken (or shrimp, optional)
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Gluten-free oyster sauce
- 2 cloves Minced garlic
- 2 stalks Spring onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 4 Red chilies (for stuffing)
- 6 Firm okra (ladyfingers, for stuffing)
- 2 Eggplants (small or medium-sized)
- 6 Gluten-free fish balls (optional)
- 1 liter Vegetable stock
- 1 tablespoon Gluten-free miso paste
- 2 tablespoons Neutral cooking oil
Directions
Step 1
1. Prepare the stuffing mix: In a bowl, mash the firm tofu until it forms a crumbly but cohesive paste. Add the ground chicken or shrimp (if using), gluten-free soy sauce, gluten-free oyster sauce, minced garlic, chopped spring onions, salt, and white pepper. Mix thoroughly until the ingredients are evenly combined.
Step 2
2. Prepare the vegetables: Cut the red chilies lengthwise, remove the seeds, and set aside. Trim the tops off the okra and make a slit down one side without cutting through. Slice the eggplants into 2-3 inch pieces, then make a pocket by cutting partway through each piece lengthwise.
Step 3
3. Stuff the vegetables: Using a small spoon, carefully stuff each chili, okra, and eggplant piece with the tofu mixture, pressing gently to fill each pocket without overstuffing.
Step 4
4. Heat the oil: In a large pan, heat 2 tablespoons of neutral cooking oil over medium heat. Gently sear the stuffed vegetables and any optional fish balls until lightly golden on all sides. Remove and set aside.
Step 5
5. Prepare the broth: In a large pot, bring the vegetable stock to a gentle simmer. Add the gluten-free miso paste and stir until dissolved.
Step 6
6. Simmer the stuffed items: Carefully add the stuffed vegetables and fish balls to the simmering broth. Let them cook for 10-12 minutes, ensuring that the stuffing is cooked through and the flavors meld together.
Step 7
7. Taste and adjust: Season the broth with additional gluten-free soy sauce or salt as needed, depending on your taste.
Step 8
8. Serve: Divide the Yong Tau Foo into serving bowls, ladling the broth over the top. Garnish with more chopped spring onions if desired. Serve on its own or with a side of steamed rice or gluten-free noodles for a complete meal.
Nutrition Facts
| Serving size | (2506.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2099.9 |
| Total Fat 93.2g | 0% |
| Saturated Fat 18.3g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 352.0mg | 0% |
| Sodium 9271.6mg | 0% |
| Total Carbohydrate 143.3g | 0% |
| Dietary Fiber 28.8g | 0% |
| Total Sugars 45.1g | |
| Protein 183.1g | 0% |
| Vitamin D 300.0IU | 0% |
| Calcium 824.2mg | 0% |
| Iron 16.8mg | 0% |
| Potassium 5554.6mg | 0% |
Source of Calories