Keto Yong Tau Foo

Experience the comforting flavors of **Keto Yong Tau Foo**, a low-carb twist on the beloved Asian stuffed tofu and vegetable soup. This wholesome dish features tofu, eggplant, okra, and chili peppers generously stuffed with a savory filling of ground pork and shrimp, then simmered in a fragrant chicken bone broth alongside tender white radish slices. Flavored with keto-friendly soy sauce, sesame oil, and a hint of garlic, this recipe delivers bold umami flavors while keeping carbohydrates in check. Perfect for anyone on a keto diet, this nutrient-packed soup is a warming, satisfying meal that’s easy to prepare in just under an hour. Serve it steaming hot and garnished with fresh scallions for an irresistible, hearty dish that nourishes the body and soul.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 250 g ground pork
• 150 g shrimp (deveined and chopped)
• 2 blocks firm tofu
• 1 large eggplant
• 4 medium red chili peppers
• 6 pieces okra
• 1 small white radish
• 1.5 liters chicken bone broth (unsweetened, low-carb)
• 2 tablespoons light soy sauce (keto-friendly)
• 1 teaspoon sesame oil
• 2 cloves garlic (minced)
• 0.5 teaspoons salt
• 0.25 teaspoons white pepper
• 2 stalks scallions (for garnish)

Directions

Step 1

In a large mixing bowl, combine the ground pork, chopped shrimp, minced garlic, salt, and white pepper. Mix well until the stuffing mixture is fully incorporated.

Step 2

Slice the firm tofu blocks into triangles by cutting each block into 4 pieces diagonally. Use a small spoon to hollow out the centers to create space for stuffing; set aside the scrap tofu.

Step 3

Slice the eggplant into 1-inch thick rounds and hollow out the centers slightly to make small cavities for stuffing.

Step 4

Cut one slit lengthwise into each red chili pepper and okra. Remove the seeds and membranes to make room for the filling.

Step 5

Use a spoon or your hands to fill the hollowed tofu, eggplant rounds, chili peppers, and okra with the pork and shrimp stuffing. Press gently to ensure the filling adheres to the vegetables and tofu.

Step 6

Peel and slice the white radish into thick rounds, as it will serve as part of the broth base.

Step 7

In a large pot, heat the sesame oil over medium heat. Add the chicken bone broth and slices of white radish. Bring to a boil, then reduce to a simmer and cook for 10 minutes to flavor the broth.

Step 8

Add the light soy sauce to the broth. Taste and adjust for seasoning if needed. Carefully lower the stuffed tofu, vegetables, and radish into the pot.

Step 9

Cover and cook for another 15 minutes, or until the stuffing in the vegetables and tofu is fully cooked through.

Step 10

Ladle the soup into serving bowls, ensuring each serving gets a mix of stuffed items and radish slices. Garnish with chopped scallions and serve hot.

Nutrition Facts

Serving size	(3695.5g)

Amount per serving	% Daily Value*
Calories	2239.6

Total Fat 117.2g	0%
Saturated Fat 29.6g	0%
Polyunsaturated Fat 7.9g
Cholesterol 513.1mg	0%
Sodium 7961.8mg	0%
Total Carbohydrate 86.1g	0%
Dietary Fiber 36.6g	0%
Total Sugars 40.7g
Protein 252.7g	0%

Vitamin D 0IU	0%
Calcium 1601.7mg	0%
Iron 21.0mg	0%
Potassium 5273.0mg	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: 43.8%

Protein: 41.9%

Carbs: 14.3%