Low Carb Yong Tau Foo

Experience a delightful twist on a classic favorite with this Low Carb Yong Tau Foo recipe, a healthier rendition of the beloved Southeast Asian dish. Packed with nutrient-rich vegetables like eggplant, bitter gourd, and large red chilies, this recipe features a flavorful stuffing made from lean ground chicken or pork, with an optional touch of fish paste for an umami kick. Simmered in a light and aromatic chicken broth, this low-carb creation skips the deep-frying for a wholesome, comforting meal. Perfect for keto enthusiasts or anyone seeking a guilt-free comfort food, this dish comes together in under an hour and is beautifully garnished with fresh coriander, spring onions, and a touch of optional baby spinach. Serve it piping hot for a nutritious, satisfying bowl of goodness!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 250 grams Ground chicken or pork
• 50 grams Fish paste (optional, for added flavor)
• 1 large Eggplant
• 4 pieces Red chili (large, for stuffing)
• 1 medium-sized Bitter gourd
• 2 teaspoons Minced garlic
• 2 tablespoons Soy sauce (low-sodium)
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.5 teaspoon White pepper
• 1 liter Chicken broth (unsalted)
• 500 milliliters Water
• 100 grams Baby spinach (optional, for garnish)
• 100 grams Bean sprouts
• 2 stalks Spring onion (thinly sliced, for garnish)
• 2 tablespoons Fresh coriander (optional, for garnish)

Directions

Step 1

1. Prepare the vegetables by slicing the eggplant into 1-inch thick rounds and making a small slit on the side of each round for stuffing. Cut the bitter gourd into 1-inch thick rings and remove the seeds. For the red chilies, slice lengthwise and remove the seeds while keeping the chili intact for stuffing.

Step 2

2. Pat the tofu dry and cut into 2-inch cubes. Make a small slit in each tofu cube without cutting all the way through to create a pocket for stuffing.

Step 3

3. In a mixing bowl, combine ground chicken or pork, fish paste (if using), minced garlic, soy sauce, sesame oil, salt, and white pepper. Mix the ingredients thoroughly until well combined.

Step 4

4. Stuff each prepared vegetable and tofu pocket with the meat mixture. Use a small spoon or your hands to press the filling in firmly.

Step 5

5. Heat a pot or large saucepan over medium heat and add chicken broth and water. Bring the liquid to a gentle boil.

Step 6

6. Carefully add the stuffed tofu and vegetables into the broth. Lower the heat to a simmer and cook for 15-20 minutes, or until the meat filling is fully cooked and the vegetables are tender.

Step 7

7. While the Yong Tau Foo is cooking, blanch the bean sprouts in boiling water for 1-2 minutes, then drain and set aside. If using baby spinach, blanch that as well and set aside.

Step 8

8. Ladle the Yong Tau Foo and broth into serving bowls. Add some blanched bean sprouts and baby spinach to each bowl, if desired.

Step 9

9. Garnish with sliced spring onions and fresh coriander before serving.

Nutrition Facts

Serving size	(3367.8g)

Amount per serving	% Daily Value*
Calories	1284.8

Total Fat 61.2g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 6.4g
Cholesterol 248.3mg	0%
Sodium 4822.2mg	0%
Total Carbohydrate 86.6g	0%
Dietary Fiber 36.7g	0%
Total Sugars 43.8g
Protein 119.1g	0%

Vitamin D 0IU	0%
Calcium 988.8mg	0%
Iron 16.5mg	0%
Potassium 4689.2mg	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: 40.1%

Protein: 34.7%

Carbs: 25.2%