Low Carb Yong Tau Fu

Dive into the world of clean eating with this flavorful Low Carb Yong Tau Fu, a healthy makeover of the beloved Southeast Asian dish. This comforting recipe highlights tender stuffed tofu, eggplant, chili, and bell peppers, filled with a savory blend of ground chicken or pork seasoned with fish sauce, soy sauce, sesame oil, and aromatic garlic. The stuffed delights are pan-fried to golden perfection before being simmered in a light, unsweetened chicken broth alongside vibrant bok choy. Served with a side of steamed cauliflower rice, this low-carb version of Yong Tau Fu is packed with protein, vegetables, and irresistible umami flavors. Perfect for meal prep or a satisfying dinner, this dish is both keto-friendly and bursting with authenticity.

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams Ground chicken or minced pork
• 2 blocks Firm tofu
• 3 whole Red chili peppers
• 2 whole Green bell peppers
• 1 large Eggplant
• 1 tablespoon Fish sauce
• 1 tablespoon Soy sauce (low sodium)
• 1 teaspoon Sesame oil
• 0.5 teaspoon White pepper
• 2 cloves Garlic
• 2 stalks Scallions
• 200 grams Cauliflower rice
• 600 milliliters Chicken broth (unsweetened)
• 2 heads Bok choy
• 0.5 teaspoon Salt
• 1 tablespoon Oil for frying

Directions

Step 1

Prepare the stuffing by mixing the ground chicken or minced pork in a bowl with the fish sauce, soy sauce, sesame oil, white pepper, minced garlic, and finely chopped scallions until well combined.

Step 2

Cut the tofu blocks diagonally into triangles, then use a small spoon to hollow out a section in the center of each triangle to create a cavity for stuffing. Reserve the scooped-out tofu for the meat mixture.

Step 3

Slice the chili peppers lengthwise and remove the seeds. Cut the bell peppers into thick, large square pieces. Slice the eggplant into 1-inch thick rounds and carve a small cavity in the middle of each piece for stuffing.

Step 4

Blend the reserved scooped-out tofu into the meat mixture to create a smoother and creamier stuffing.

Step 5

Stuff the prepared tofu pieces, chili peppers, bell peppers, and eggplant with the meat mixture, pressing it in firmly but gently.

Step 6

Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Fry the stuffed tofu and vegetables meat-side down first, until lightly browned. Flip them carefully to cook the other sides until golden brown. Remove and set aside.

Step 7

In a pot, bring the chicken broth to a gentle boil. Add the bok choy and simmer for 2-3 minutes until wilted and vibrant green.

Step 8

Transfer the stuffed tofu and vegetables into the pot with the broth. Simmer for 5-7 minutes, allowing the flavors to meld together.

Step 9

Serve the stuffed tofu and vegetables in bowls, ladling the hot broth over them. Add a side of steamed cauliflower rice to complete your low-carb meal.

Nutrition Facts

Serving size	(3222.3g)

Amount per serving	% Daily Value*
Calories	1724.2

Total Fat 93.1g	0%
Saturated Fat 16.2g	0%
Polyunsaturated Fat 6.3g
Cholesterol 258mg	0%
Sodium 6446.3mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 43.3g	0%
Total Sugars 50.2g
Protein 159.3g	0%

Vitamin D 0IU	0%
Calcium 1757.0mg	0%
Iron 22.4mg	0%
Potassium 5881.4mg	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: 44.8%

Protein: 34.1%

Carbs: 21.1%