Low Sodium Yong Tau Foo

Discover the nourishing and flavorful world of **Low Sodium Yong Tau Foo**, a beloved Southeast Asian dish reimagined for health-conscious home cooks. This recipe showcases an array of fresh, stuffed vegetables—like okra, red chili peppers, and Japanese eggplant—paired with tender tofu pockets, all filled with a savory ground chicken or fish paste mixture. Simmered in a light, umami-rich broth made with low-sodium vegetable stock, this dish is a perfect balance of hearty and healthy. Optional additions like mung bean vermicelli and fresh cilantro elevate this comforting meal into a customizable feast. With its vibrant colors, high protein content, and reduced sodium, this recipe is ideal for anyone seeking a guilt-free, wholesome dining experience.

Nutriscore Rating: 87/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 6 pieces Firm tofu
• 2 large Red chili peppers
• 6 pieces Okra
• 1 large Japanese eggplant
• 250 grams Ground chicken or fish paste
• 0.25 teaspoons White pepper
• 1 teaspoons Minced garlic
• 1 teaspoons Cornstarch
• 1.5 liters Low-sodium vegetable stock
• 2 cups Fresh spinach or other leafy greens
• 100 grams Mung bean vermicelli (optional)
• 1 tablespoons Rice vinegar
• 1 teaspoons Sesame oil
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Prepare the filling by mixing the ground chicken or fish paste with white pepper, minced garlic, and cornstarch in a bowl until well-combined.

Step 2

Cut a slit into each piece of firm tofu to create a small pocket. Stuff the tofu pockets with about 1-2 teaspoons of the prepared filling.

Step 3

Cut the red chili peppers lengthwise and remove seeds. Stuff each chili with the filling.

Step 4

Slice the okra lengthwise and stuff each piece with the filling.

Step 5

Cut the Japanese eggplant into thick rounds (approximately 1 inch) and make a slit in each round to hold the filling. Stuff each round with about 1 teaspoon of the filling.

Step 6

In a large pot, bring the low-sodium vegetable stock to a gentle boil.

Step 7

Carefully lower the stuffed tofu, stuffed vegetables, and spinach into the pot. Let them simmer for 10-12 minutes until the filling is fully cooked.

Step 8

If using mung bean vermicelli, soak them in hot water for 5 minutes until softened, then drain and divide into serving bowls.

Step 9

Season the broth by adding rice vinegar and sesame oil. Adjust to taste by adding more rice vinegar or white pepper as needed.

Step 10

Serve the cooked tofu and vegetables over the prepared mung bean vermicelli (if using) and ladle the hot broth over the top.

Step 11

Garnish with fresh cilantro if desired, and enjoy warm.

Nutrition Facts

Serving size	(4652.1g)

Amount per serving	% Daily Value*
Calories	2976.6

Total Fat 147.2g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 215mg	0%
Sodium 1668.3mg	0%
Total Carbohydrate 182.5g	0%
Dietary Fiber 40.5g	0%
Total Sugars 45.4g
Protein 298.8g	0%

Vitamin D 0IU	0%
Calcium 3866.8mg	0%
Iron 40.5mg	0%
Potassium 5674.2mg	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: 40.8%

Protein: 36.8%

Carbs: 22.5%